Burn’s Night Whisky Recipe

This Burn’s Night discover our recipe for a mouthwatering whisky infused Cullen Skink

There are many versions of Cullen Skink – the well-loved Scottish soup from Cullen (Skink meaning soup) containing potatoes, fish and milk. It is hearty and a meal all of its own. Old Pulteney’s signature briny note is a perfect addition to the smoky soup, adding a subtle top note and elevating the dish for the perfect Burns Night meal.

Prep timings: 15 mins

Cooking: 20 mins

Ingredients

• 1 small leek (white part only) thinly sliced
• 30g butter
• 450g floury potatoes, peeled
• 300mls vegetable stock
• 450mls full fat milk
• 1 bayleaf
• 1 tsp thyme leaves
• 450g un-dyed smoked haddock, pin-boned and skinned
• 4 tbsp double cream (optional)
• Salt and freshly ground black pepper
• 1 – 2 tbsp Old Pulteney Single Malt Scotch Whisky

Method

Wash the leek thoroughly and pat dry. Heat the butter in a large saucepan. Add the leek and ‘sweat’ in the butter over a low heat for 3 – 4 minutes.

Meanwhile dice the potatoes evenly into 1cm cubes. Stir into the leek and soften for a couple of minutes. Add the vegetable stock and simmer for 6 – 7 minutes or until the potatoes are beginning to soften and then blend in the milk and herbs, bring pack to a slow simmer. Break up the potatoes a little with the back of a fork to crush not mash.

Cut the fish into 2 – 3 cm chunks and stir carefully into the soup. Poach over a low heat until the fish is just cooked. Avoid stirring to prevent breaking the fish up too much. Season to taste with salt and freshly ground black pepper.

To serve, stir in the double cream and bring back up to boiling point. Pour into a large soup tureen or deep serving dish.

Heat the whisky in a soup ladle over a gas flame. Tilt the bowl of the ladle to ignite the whisky and pour – flaming – over the soup at the table immediately. Tuck in and enjoy with more Old Pulteney Single Malt Scotch Whisky to bring out the maritime aromas of the sea.