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Swilcan Suppers & Cullen Skink

The Swilcan Supper menu has its opening night on Friday 31st May and it’s certainly not one to miss! It’s one of two evening menus that the Links Clubhouse runs during summer and it’s made up exclusively of fresh, local produce.

Menus

This is the third year that the Swilcan Supper menu has ran and it has progressed each year to offer a variety of great quality dishes. There’s both a set price and an à la carte menu with offerings ranging from delicious fillet of scotch beef to cold poached Shetland salmon, not to mention our delicious selection of wines and malt whiskies.

Our second menu available during the evening is the snack menu which contains more bar style meals such as fish and chips and salads. Both menus are run from 5.30pm until about 9pm when the majority of golfers have finished their rounds. See our website for full details.

Cullen Skink recipe

Now, as promised in my last blog, here is the recipe for our famous and scrumptious Links Cullen Skink:

CULLEN SKINK – YIELDS 6 PORTIONS

600g large potatoes – 300g roughly chopped, 300g 1cm cubes
80g onion – finely chopped
25g butter
40g flour
1ltr fish stock
2ltr milk
150gs undyed smoked haddock cut into 1cm cubes
50gs leeks finely chopped and blanched

METHOD

1. Lightly poach the smoked haddock cubes in the fish stock, remove from the stock and chill
2. Boil cubed potatoes and blanch leeks, set to one side
3. Melt the butter in a large pan and sweat the onions slowly
4. Add in the flour and cook out for 5 mins on a low heat
5. Add roughly chopped potatoes, milk and fish stock – cook until the potatoes are soft
6. Blend
7. Season only with pepper initially as the smoked haddock is salty
8. Leave to chill

TO SERVE

Place the soup base in a pan, bring to the boil, if too thick add some milk until you achieve the correct consistency. Add in the diced potatoes, diced smoked haddock and leeks. Add seasoning if necessary and serve.

 

Words by Fergus Murphy, St Andrews Links F&B Dept.