Recipe for Cullen Skink Pie 
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Yield:
4
Ingredients:
Amount Ingredient
1 sm onion peeled and chopped
1 med potato peeled and diced
25 gm butter
400 gm undyed smoked haddock fillet
300 ml full fat milk
3 med free range eggs
2 tbl chopped parsley or lovage
pastry:
175 gm plain flour sifted
50 gm fine oatmeal or polenta
125 gm butter diced
1 med egg
Instructions:
Instructions: For the pastry place the flour oatmeal/polenta and butter in a food processor process then add the egg and oil.

Process briefly (or make by hand). Clingwrap chill roll out into a buttered deep 23cm or shallow 28cm loosebased flan tin. Prick leave for an hour or so.

Fill with scrunchedup foil bake at 190C/375F/Gas Mark 5 for 15 minutes remove the foil then cook for a further 5 minutes.

Saute the onion and potato in butter until tender.

Poach the fish in milk for 3 to 4 minutes. Strain over a jug and beat the reserved liquid with eggs parsley and seasoning.

Place chunks of fish in the pastry case.

Pour over the liquid and bake for 30 to 40 minutes until golden.

Serve warm.

Serves 4

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