Fao;wharton

[slinky.kate]

I need more flavour in my soup,what do you use to enhance the flavour of your Cullen skink

[Old_Geezer]

?!? What have you already left out that you ought to have included ?

[nannybooby]

tried plenty of freshly chopped parsley

[tamborine]

sardines, one at a time, from a tin

[nannybooby]

tambourine ....that's discusting ,Cullen skink is a nice soup / meal

[slinky.kate]

old geezer,please tell me

[slinky.kate]

I don't think I left anything out,2 smoked haddock,onions,potatoes,milk,parsley,salt and pepper,fish sauce,

[themorrigan]

Fish Sauce? -you mean butter sauce? you need single cream and butter

2lbs of smoked haddock
1 medium onion, finely chopped
2 tbsp butter
1 pint (473ml) of full fat milk
0.75 pints (354ml) of single cream (half and half)
1lb (450g) of potatoes, cut into small cubes
1 bay leaf
A handful of parsley, chopped
Salt and freshly ground black pep

[slinky.kate]

not butter sauce

[themorrigan]

slinky.kate ''not butter sauce''...............ok....did not realise this was 20 questions...what is fish sauce? oh and a thank you for going to the trouble of giving you the full recipe would be nice.

[Old_Geezer]

You may want to put some double cream in it (or single if you must). It's not a dieter's soup. Bit of butter too, maybe flour to thicken. Morrigan's recipe looks fairly good.
Or of course you can do variations, maybe add the spice or two of your choice.

[Old_Geezer]

Butter, butter sauce, butterfat, whatever.

[heathfield]

Most of the flavour will depend on the 'smokiness' of the fish. Much smoked haddock hasn't been smoked for as long as it would have been in the old days, (if it's been smoked at all), and to make up for a lack of colour they're coated with a yellow dye. If you ask, the fishmonger must tell you if this is the case. It's a matter of 'taste and try' with haddock from different sources.

[Old_Geezer]

Ah, good thought.

I take no responsibilty but ... http://www.google.co.uk/search?q=smoke+flavouring+uk&;rls=com.microsoft:en-gb:IE-SearchBox&ie=UTF-8&oe=UTF-8&sourceid=ie7&;rlz=1I7ADBF&safe=active&gws_rd=cr&ei=CgMJUvPcBYWN0wXj0oCQBQ#bav=on.2,or.&ei=CgMJUob7D-b74QTcl4DwCQ&;fp=bb356294110b7a23&q=smoke+flavouring+uk&rls=com.microsoft:en-gb:IE-SearchBox&;sa=X&safe=active&tbm=shop&ved=0CAsQ_AUoAw ?

[themorrigan]

heathfield -i find the pale uncoloured smoked haddock to be the best -it usually says 'undyed' but unfortunately costs a bit more than the florescent yellow stuff.

[Spoonboy]

Black pepper.

[slinky.kate]

the morrigan,sorry I didn't say thank you,i forgot due to my health problems ,I don't have cream but will try some cornflour to thichen it,plenty of salt and pepper,so once again thanks.

[nungate]

If you are trying to thicken the soup try a beurre manie - mix a good blob of (softened) butter with some cornflour to make a paste and add gradually to your soup/sauce until you get the required thickness (should also make it a bit "glossy")

[slinky.kate]

thanks nungate

[nungate]

you are very welcome Kate - happy to help

[Spoonboy]

What does FAO mean?