Cullen skink, poached smoked haddock & crispy parmesan eggs

Name: Cullen skink, poached smoked haddock & crispy parmesan eggs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 35 g unsalted butter; 1 clove/s garlic, finely chopped; 2 shallots, finely chopped; White pepper, to season; 1 large potato, peeled and cut into 1cm dice; 1 leek, white part only, finely sliced to give 120g; 500 ml chicken stock or homemade white chicken stock (see tips); Nutmeg, for grating; 300 g pot double or single cream; 260 g pack No.1 Smoked Haddock Loins, cut into 4 equal portions; 5 medium free range eggs; Ice cubes; 40 g Cooks' Ingredients Panko Breadcrumbs; 15 g Parmigiano Reggiano, finely grated, plus 10g to serve; ½ tsp smoked paprika; ½ tsp garlic granules; 25 g plain flour, seasoned; 1 L vegetable oil; Chive oil (see tips), or finely chopped chives, to serve

Orry Shand's recipe is essentially a leek and potato broth, finished with smoked haddock poached in double cream. A thick piece of sourdough goes wonderfully with it – let the bread sit in the soup and soak up all the beautiful liquid. He has included a crispy runny egg for a really special feel. Serve it small as a starter for four, or as a meal for two on its own with one haddock loin and one egg per person.

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Serves4
CourseStarter
Prepare15 mins
Cook35 mins
Total time50 mins

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35g unsalted butter
1 clove/s garlic, finely chopped
2 shallots, finely chopped
White pepper, to season
1 large potato, peeled and cut into 1cm dice
1 leek, white part only, finely sliced to give 120g
500ml chicken stock or homemade white chicken stock (see tips)
Nutmeg, for grating
300g pot double or single cream
260g pack No.1 Smoked Haddock Loins, cut into 4 equal portions
5 medium free range eggs
Ice cubes
40g Cooks' Ingredients Panko Breadcrumbs
15g Parmigiano Reggiano, finely grated, plus 10g to serve
½ tsp smoked paprika
½ tsp garlic granules
25g plain flour, seasoned
1 L vegetable oil
Chive oil (see tips), or finely chopped chives, to serve

Place a medium saucepan over a low heat and add the butter. Add the garlic and shallots, season with salt and white pepper, then sweat down slowly until soft and translucent with no colour for about 5 minutes.
Put the potato into a colander, run under cold water for a few minutes to get rid of any starch, then add to the pan and sweat for 5-10 minutes more on a low heat, stirring so it doesn’t stick.
Add the leeks and sweat for a few minutes more, then add the stock. Gently simmer until the potatoes are cooked but holding their shape, about 5-8 minutes. Season with white pepper and freshly grated nutmeg.
Pour the cream into a large frying pan and bring to a simmer. Lower the smoked haddock into the cream, cover with a lid and return to a simmer for about 10 minutes, or until just cooked, opaque and flaking.
Remove the haddock from the pan and set aside. Pour the cooking cream into the leek and potato broth.
Gently place 4 eggs into a saucepan of simmering water for 6 minutes 30 seconds, then transfer to a bowl of water with ice cubes to stop the cooking. Once cold, peel them in the water.
Put the breadcrumbs into a wide, shallow bowl. Add 15g parmesan, the garlic powder and smoked paprika, then mix well. Whisk the remaining egg with a splash of water to make an egg wash. One at a time, dust the peeled eggs in the seasoned flour, coat in the egg wash, then roll in the breadcrumb mixture.
Heat the oil in a large saucepan, then deepfry the eggs for 2 minutes. Leave the eggs to rest on a plate lined with kitchen paper for 1 minute before serving.
Ladle the broth into 4 wide-based bowls. Add the haddock, then top with a crispy egg, each topped with parmesan. Add some chive oil (see tips), or chives, then serve.

Cook’s tip

To make a herb oil, chop up the herbs and place into a blender with the same quantity of a neutral oil (sunflower or vegetable). Blend until the mixture separates, then strain the oil through a fine sieve or clean cloth into a jug. This is a great way to use herbs in a visual way, especially if they are past their best and starting to go limp. Chives are ideal with cullen skink.

If you have time, make a ‘white’ chicken stock for this recipe. This is made without browning the vegetables and bones before simmering, giving a delicate flavour that won’t overpower the fish. A brown stock, conversely, is made with roasted vegetables and bones (and often the skin of the onion too), for more robust flavour and colour.

Typical values per serving (using double cream) when made using specific products in recipe