Cullen Skink with King Prawns

Directions

• (Make Sure the Haddock fillets are Skinned and Boned before beginning)

• Roughly cube the Potato and finely chop the Onion, set to one side.

• Put the Milk in a large saucepan with the Bay Leaves; poach the Haddock for a few minutes.

• Remove the Haddock and flake, put to one side. Tear the King Prawns (peeled) in half roughly, put to one side.

• Add the Potato and Onion to the pan, cook slowly until the vegetables are soft.

• (REMOVE BAY LEAVES) Blend the Milk and vegetables until they are a smooth, creamy consistency, replace to pan.

• Add the flaked Haddock, King Prawns and 2tbsps double cream, stir through. Add pepper to taste.

• Serve hot with a swirl of cream and chopped chives as garnish. Best served with crusty, buttered brown bread.