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Cullen Skink with Whiskey

2 lb Finnan (smoked) haddock
1/2 pt Double cream
1/2 pt Milk
pn Ground nutmeg
Black pepper to taste
2 oz Butter
1/2 lb Potatoes; peeled
1 lg Leek; sliced
4 Shallots; chopped
2 Spring onions; chopped
1 ts Chives; chopped
2 fl Single malt scotch whiskey
1 1/2 oz Kale; finely chopped
Kale or herbs; finely chopped for garnish


Cut the haddock into large chunks and place in a saucepan. Reserve one Tbsp cream, add the rest to pan with milk. Season with nutmeg and pepper. Add a knob of butter and heat gently until almost boiling, then simmer gently for 15 minutes, or until the fish is cooked. Meanwhile, boil the potatoes until tender and soften the leek, shallots, spring onions and chives in the butter. Set aside. Take the fish out of the pan, flake and remove any bones and skin then return to the pan with the leek, shallots, spring onions and chives. Mash the cooked potatoes with a Tbsp of cream and a Tbsp of whiskey. Add to the fish mixture, together with the kale and remaining whiskey. Simmer for 10-15 minutes. Garnish before serving.


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