Cullen skink
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Four portions of Scottish thick soup with smoked haddock, potatoes and milk.
4 servingsFinal yield 2,200 g
Ingredients
- 450 gFish, haddock, smoked
- 600 gPotatoes, flesh and skin, raw
- 150 gOnions, raw
- 700 gMilk, whole, 3.25% milkfat, with added vitamin D
- 350 gBeverages, water, tap, drinking
- 25 gButter, without salt
- 10 gParsley, fresh
- 1 gSpices, pepper, black
Method
- Scrub unpeeled potatoes and cut into 2 cm cubes, then finely chop onion. Check smoked haddock for bones.
- Melt butter in a pot, fry onion for 4 minutes, add potatoes and water and simmer 15 minutes until tender. Mash about one third of the potatoes.
- Add milk and haddock and poach 10 minutes at 82 °C. Flake the fish, add pepper and parsley and serve.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,656.4 kcal
- Protein
- 150.1 g
- Fat
- 48.1 g
- Total carbohydrate (by difference)
- 153.8 g
- Total dietary fibre (USDA)
- 15.7 g
- Saturated fatty acids
- 26.7 g
- Sodium
- 3,799.1 mg
- Salt (sodium × 2.5)
- 9.5 g
Per serving
- Energy
- 414.1 kcal
- Protein
- 37.5 g
- Fat
- 12 g
- Total carbohydrate (by difference)
- 38.5 g
- Total dietary fibre (USDA)
- 3.9 g
- Saturated fatty acids
- 6.7 g
- Sodium
- 949.8 mg
- Salt (sodium × 2.5)
- 2.4 g
Per 100 g of finished food
- Energy
- 75.3 kcal
- Protein
- 6.8 g
- Fat
- 2.2 g
- Total carbohydrate (by difference)
- 7 g
- Total dietary fibre (USDA)
- 0.72 g
- Saturated fatty acids
- 1.2 g
- Sodium
- 172.7 mg
- Salt (sodium × 2.5)
- 0.43 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Fish, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal