We tried Cullen Skink from Supercook. This is an old Scottish recipe, which is a mixture of a soup and a stew. The basis of this dish is smoked haddock that orginated in the fishing port of Findon or Finan on the northeast coast of Scotland.
The smoked haddock is served in a liquid containing onions, seasoning, potatoes and milk. A warming meal for a winter’s day and lovely with some crusty bread.
To drink with the meal we opened a bottle of Château La Perrière, Bordeaux 2011 from the Wine Society. We last drank this Sauvignon/Semillon blend with a chicken pie.
We thought the wine was fresh, clean, crisp with lemony acidity and a nice tangy citrus finish. 
A good match with the Cullen Skink.