- CULLEN SKINK Serves 4 1 large Spence Finnan Haddie 8 oz. milk 1 medium onion, roughly chopped 2 oz. butter (1/4 cup) Salt and pepper 1 lb. potatoes 32 oz. water GARNISH: Chopped parsley 4 tbsp cream Put fish, onion, seasoning and water into a large pan and bring to boil. Cover and simmer for 20 minutes. Meanwhile peel, boil and mash potatoes.  Lift out fish and leave to cool for a minute, skin and flake. Strain the stock and return to the pan. Add flaked fish, milk, butter and potato. Bring to boil and simmer for a few minutes. Correct seasoning and serve garnished with a little chopped parsley and a spoonful of cream per person. -