Cullen Skink
(dairy)
serves 4
1 tablespoon plus 2
teaspoons butter, divided
1 medium onion, thinly sliced
1 large baking potato, peeled and diced
1/2 pound smoked haddock, cut in bite size pieces
2-2 1/2 cups milk
1 bay leaf
1/2 cup light cream
2 rounded teaspoons all-purpose flour
salt and pepper to taste
2 tablespoons chopped fresh parsley
Melt 1 tablespoon butter in
a large saucepan over medium heat. Add the onion and potato.
Saute until potato is almost soft, about 10 minutes.
Add the haddock, 2 cups
milk and bay leaf. Cover and simmer 10 minutes or until fish
flakes easily. Remove from heat and discard the bay leaf. In
a cup, blend the remaining 2 teaspoons butter and flour.
Whisking constantly, drop tiny pieces of the butter mixture
into the milk mixture. Return to medium heat and bring to
boil, stirring constantly. Cook for 1 minute. Remove from
heat. Add the cream, salt and pepper to taste. If too thick,
add a little more milk. Heat through. Do not boil. Stir in
parsley before serving.
approx. nutrients per
serving: calories – 281 protein – 19g carbohydrates –
17g
fat – 15g cholesterol –
68mg sodium – 652mg
