Ive been thinking about creating a Dragon Age themed blog based around recipes, as if the author is travelling around Thedas like Brother Genetvi and writing a cook book based on his local discoveries. A Taste of Thedas, im thinking of calling it. The only problem is that I work nights, am often very tired, and so would not be able to keep up a regular schedule for posts. Do you think I should go for it anyway?
Here is an example of what I have in mind -Ā
A Taste of Thedas: Cullen Skink.
Despite sounding like a character from the esteemed author Varric Tethras'sĀ Hard in Hightown, Cullen Skink is a smoked haddock soup from the town of Honnleath, in South-West Ferelden. Somewhere between a fish soup and a stew, it is hearty, creamy, and wholesome, much like the Commander of the Inquisition it is named after. Locals consider it to be one of Fereldenās national treasures, and, after sampling it, it is difficult to argue.
Originally simply known as, āSkinkā, it was renamed, āCullen Skinkā in honour of the Commander of the Inquisition, whose hometown this dish hails from.Ā
Cullen Skink, as it were, is a meal in a bowl and a very good one, too. I couldĀ push the boat out and tell you that you need Kinloch Haddock to really do it justice, but I wouldnt be so cruel. Any smoked white fish will do in a pinch. You could even use a mix of white and smoked cod. You do, however, need the smoked fish to give it itās distinctive special flavour. It is a perfect winter warmer, or a good dish on a wet summers day.Ā
Keep left over mashed potato to make this. Itās a good use up.
Ingredients
750 mls / 1.6 pints full fat milk or a mix of milk and cream if you are feeling decadent.
A small handful of chopped parsley (reserving the stalks).
450 gms /1lb Smoked haddock fillets or any firm white smoked fish or a mix of smoked and plain fish. Whatever you have or whatever you fancy.
2 scallions finely chopped.
200gms/8 oz buttered mashed potato.
Chopped parsley and four poached eggs.
Method
Pour the milk into a saucepan large enough to accommodate the fish.
Add in the bay leaf, peppercorns, parsley stalks and fish.Ā Bring to the boil and simmer for five minutes.Ā Remove from the heat and allow to infuse for five minutes or more.
Remove the fish, strain the poaching liquid and reserve.Ā Flake the poached fish removing any skin and bones.
While the fish is poaching heat the butter in another saucepan and fry the onion until soft but not brown.
Then stir in the strained poaching liquid, then the mashed potatoes until you have a thick creamy consistency.
Add the chopped parsley leaves, chopped scallions and the flaked fish and simmer for another 4-5 minutes. Season well with black pepper and salt if needed.Ā Pour into serving bowls and garnish with chopped parsley and a poached egg.
Poached Eggs
You can of course poach the eggs in a saucepan of boiling water. A short cut is to put boiling water and a little vinegar into a microwavable dish. Make sure the water is enough to cover the eggs well. Put on a high heat in a closed pan for a minute to make sure the water is good and hot. Swirl the water and drop in the egg and cook for five minutes per egg. They will not cook a great deal after removal but will keep hot.
During a stopover in Skyhold I asked the Commander to add a few comments for the book, unfortunately the good Commander merely grunted,Ā āI dont like haddockā, in a rather brisk tone.
Ah well,Ā c'est la vie, as they say in Orlais.
Admittedly im not a natural writer, and I have no artistic skills to speak of, so im a little unsure of proceeding with this. What do you think?
Hey, we think this looks amazing and should go for it! Ā Please either give suggestions in the comments or message them directly!