Cullen Skink

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1033
FAT
155%
CHOL
433%
SOD
35%
Uploaded by: Great British Chefs

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Ingredients for 4 servings

470 g of smoked haddock, undyed

500 ml of milk

12 quail eggs

2 large white potatoes

4 shallots, diced

100 ml of white wine

500 ml of Knorr Chicken stock

90 ml of double cream

1 tsp of mustard powder

1 lemon

1 handful of parsley leaves

1 handful of chopped chives

salt

1 knob of butter

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