Cullen Skink

2 cloves garlic (crushed)

2 onions (fine sliced)

2½ lbs un-died smoked haddock (skinned)

3 tbsp butter (unsalted)

330g potatoes (fine sliced)

2 pints milk (hot)

700 ml water (hot)

200 ml cream

Salt, Pepper

1 bunch chives (chopped)

Method

1.      Sweat the onions down in the butter until soft & translucent.

2.      Add the garlic & cook for a few minutes more.

3.      Add the milk & water & bring to the boil.

4.      Add the potatoes & cook for 5 mins then add the fish & carry on cooking gently until the potatoes are cooked.

5.      Add the cream bring to the boil then remove from the heat & blend until smooth in a liquidiser.

6.      Pass if necessary & adjust the seasoning.

7.      Garnish with the chives & if desired a poached egg.