Traditional cullen skink

Method

1. Pour the milk into a saucepan large enough to take the haddock. Add in the parsley stalks, bay leaf and smoked haddock.

2. Bring to the boil, reduce the heat and simmer for 4 minutes. Remove from direct heat and set aside to infuse for a further 5 minutes.

3. Remove the haddock, strain the poaching liquid and reserve.

4. Flake the poached haddock, removing any skin and bones.

5. Heat the butter in a separate non-stick saucepan. Add in the onions and fry until soft but not browned, around 3-5 minutes, stirring often.

6. Add in the strained poaching liquid, then stir in the mashed potato until you have a thickened creamy consistency.

7. Add in the chopped parsley leaves and the flaked haddock and simmer for a further 3-4 minutes.

8. Season with plenty of black pepper and salt, if needed.

9. Garnish each serving with a sprinkling of chopped parsley, poached egg and creamed horseradish croutons.