To cook these dishes yourself, follow the recipes below:

Cullen Skink

Ingredients:
30g butter
One large chopped shallot or onion
Two garlic cloves, chopped
Half a leek, washed trimmed and chopped
Two large potatoes diced in cubes, boiled until just cooked
500ml fish stock
500ml full milk
Good splash dry white wine
Natural smoked haddock fillet, skin off
Chives snipped to garnish


Method:
Melt the butter in a medium saucepan, add the onion, leek and potatoes and gently fry for five mins on a medium heat. Reserve some small diced potato to add at the end.
Add a splash of wine to release the cooking juices and add the fish stock.
Poach half of the haddock fillet in small pieces in the milk and add this to the fish stock with some of the milk. Poach the other half in the same milk and set aside for flaking.

Using a hand blender covered with a cloth, blitz the soup until smooth. Add salt and pepper to taste, flake in the reserved haddock and diced potato, sprinkle with chopped chives and serve with hot crusty bread.


Fillets of Sole "Florentine"

Ingredients:
Three sole fillets
2oz Butter
4 fl.oz dry white wine
Large bunch fresh spinach, washed and drained
Pinch ground nutmeg
Salt and pepper
5 fl.oz double cream or crème fraiche
Freshly grated parmesan


Method:
Dust the sole fillets in flour and shake off the excess.
Pan fry in the butter until nutty brown on one side. Remove and set aside.
De-glaze the pan by adding the wine and reduce.
Add the spinach and nutmeg and season with salt and pepper.
Allow the spinach to wilt before adding the cream/crème fraiche.
Remove the spinach and drain, set it in the centre of a warm plate, arrange the sole fillets on top. Pour over the sauce, scatter with parmesan and flash under a hot grill.

Serve and enjoy.