Saturday, January 25, 2014

Cullen Skink and Salt Bread


I originally found a recipe for Cullen Skink when I was researching nutmeg recipes for my Spice It Up! class. But, looking at timing - only an 85 minute class - was not enough to do it justice. So, I skipped it for the dozen kiddos and made it for my family for dinner with Salt Bread.

'Red book worthy!' it was declared by two of Mann boys, after the first taste. It was the big one and the middle one, in case you were wondering; the little one reserved judgment. And I have say, it was tasty.

Anyway...to the recipe...because this soup is amazingly delicious!

The name of this rich soup comes from the fishing village of Cullen, in Northern Scotland. "Skink" is a soup made originally from a shin of beef; it is sometimes called Smoked Haddock Chowder. 

1 leek, trimmed and thinly sliced
1 fennel bulb, trimmed and finely diced
1 onion, diced
2 shallots, diced
pat of butter
splash of olive oil
4 potatoes, washed and diced
2 pieces of smoked trout (I used the canned variety from Trader Joe's)
1 can smoked oysters (I used Trader Joe's version)
2 lbs white fish (I used an Alaskan cod)
6 C organic chicken stock
1 C heavy whipping cream
3 T freshly parsley, chopped
freshly ground pepper
fleur de sel
freshly grated nutmeg for garnish

Heat oil in a large soup pot and gently fry the leeks, fennel, onion, and shallots in a pat of butter and a splash of olive oil. Add the potatoes to the pot and cook for 5 minutes. Add the stock to the pot and the seafood. Bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. If the potatoes are tender, stir in the cream and mash lightly. Season with fleur de sel and freshly ground pepper. Stir in the fresh parsley before serving. Serve with a sprinkling of freshly grated nutmeg.

For the bread...I love that this is a fairly quick yeast bread, with only two rises that equal one hour. It has a tender bite and a crisp exterior. We love it.


3 C white whole wheat flour
2 t organic dark brown sugar
1 T fleur de sel
2 T olive oil
1 T active dry yeast
1 C warm water

Place the salt, flour, and yeast in a large mixing bowl and slowly add warm water, mixing continually until the mixture forms a stiff dough, add more flour until you have a dough stiff enough to knead.


Lightly flour the work surface, and knead dough for 10 minutes until it is smooth and elastic, then place in a greased bowl. Now place bowl in a warm place for 40 minutes until it has doubled in size.

Preheat oven to 400 degrees F.

Roll dough into fist-sized balls and place in a greased baking dish. Sprinkle with more salt then let rise for another 20 minutes or, again, until the dough has doubled in size.

  
Place in the oven and bake for 25-30 minutes until rolls are golden brown and sound hollow when tapped.



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