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Cullan Skink

Cullan Skink Serves 2 -3
340g (12oz) smoked haddock, defrosted, skinned and cubed
55g (2oz) butter
1 onion, finely chopped
1 stick celery, finely chopped
225g (8oz) potatoes, peeled and diced
300ml (10 fl oz) fish or vegetable stock
425ml (15 fl oz) milk
freshly milled black pepper
4 15ml spoon (4 tbsp) fresh chopped parsley
3 15ml spoon (3 tbsp) double cream
Tip: A traditional soup originating from the little fishing village of Cullen on the Moray Firth in Scotland. Skink is a word for soup. It can be varied by adding bacon, vegetables or using a mixture of smoked and white fish.

Melt the butter in a large saucepan. Cook the onion and celery for 2 minutes.
Add the potatoes and cook for 1 minute. Add the stock and bring to the boil, reduce the heat and simmer for 10-15 minutes.
Add the fish, milk, black pepper, and 3 x 15ml spoon (3 tablespoons) of parsley. Simmer for 5 minutes. Add the cream and sprinkle with the remaining parsley and serve with crusty brown bread.
NUTRITIONAL VALUES PER PORTION (APPROX) 532 Kilocalories; 35g Protein; 31g Fat; 29g Carbohydrate; 3g Fibre.

Recipe kindly donated by The Seafish Industry

Corsican Fish Omelette 

Corsican Fish Omelette  Serves 4
455g (1 lb) haddock fillets
1 15ml spoon (1 tbsp) olive oil
1 small onion, chopped
1 small turnip or swede, peeled and grated
1 15ml spoon (1 tbsp) Worcestershire sauce
salt and freshly milled black pepper
2 eggs, lightly beaten
1 15ml spoon (1 tbsp) parsley, chopped
Poach the fish portions in a little water for 2 minutes, cut into large cubes and set aside.
Heat the oil in a large non-stick pan. Cook the onions and turnip for 2-3 minutes. Add the fish.
Beat the Worcestershire sauce and seasoning into the egg mixture. Pour into the pan.
Cook over a low heat for 5-7 minutes, without stirring, but tilting the pan occasionally to ensure all the egg is cooked.
When the base is golden remove from the heat.
Garnish with parsley and serve with a crisp salad and French bread.
NUTRITIONAL VALUES PER PORTION (APPROX) 206 Kilocalories; 26g Protein; 11g Fat; 2g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry

Fish in Beer Batter

Fish in Beer Batter Serves 4
4 170g (6oz) haddock fillets, defrosted
oil for deep frying
seasoned flour
Beer Batter:
115g (4oz) plain flour
pinch of salt
2 15ml spoon (2 tbsp) oil
150ml (5fl oz) light beer
1 large egg white
Preheat the oil to 180°C/350°F
Prepare batter: sieve flour and salt into a bowl, make a well in the centre, pour in oil and beer, and carefully mix into the flour.
Whisk the egg white until stiff and fold into the batter.
Coat the fish in seasoned flour and dip into the batter; drain and lower into the hot oil.
Fry until the batter is crisp and golden.
Remove from the oil and drain on absorbent paper.
45g Protein; 7g Fat; 23g Carbohydrate; 1g Fibre

Recipe kindly donated by The Seafish Industry

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