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Crisp Smoky Fish With Creamed Leeks

Crisp Smoky Fish With Creamed Leeks

Rating
4.5rating out of 5

(4102 reviews from our customers)

Prep Time

35 min

Cuisine

British

Cook up our twist on the Scottish soup Cullen Skink. In this version, you'll serve crispy fillets of smoked fish with a creamy leek sauce, garlicky green beans and crispy roast potato cubes.

Prep Time

35 min

Cuisine

British

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Leek
1 leek
garlic-clove
1 garlic clove
green-beans
80g trimmed fine green beans
Smoked-pangasius-(1)
2 x 100g smoked basa fillets †
Dijon-mustard
1 Dijon mustard pot (5.5g) †
Panko breadcrumbs edit
30g panko breadcrumbs †
Potatoes
3 white potatoes
You Will Need
Butter, flour, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 leek
  • 1 garlic clove
  • 80g trimmed fine green beans
  • 2 x 100g smoked basa fillets<span class="strong">†</span>
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 378 kJ
89 kcal
1363 kJ
322 kcal
Fat
of which saturates
1 g
0.3 g
3.5 g
1.2 g
Carbohydrate
of which sugars
13.4 g
2.5 g
48.3 g
8.9 g
Fibre 2.6 g 9.3 g
Protein 7 g 25.4 g
Salt 0.49 g 1.77 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 leek
leeks
1 garlic clove
garlic
80g trimmed fine green beans
trimmed fine green beans
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto)
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 white potato
potato
Allergens
  • Allergens highlighted by † (fish, mustard, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Crisp Smoky Fish With Creamed Leeks

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Cut the potatoes (skins on) into large, bite-sized pieces

Add the chopped potatoes to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp

2 Crisp Smoky Fish With Creamed Leeks

While the potatoes are cooking, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely chop (or grate) the garlic

3 Crisp Smoky Fish With Creamed Leeks

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-low heat

Once melted, add the sliced leeks with a pinch of salt and cook for 5-6 min or until they're starting to soften

4 Crisp Smoky Fish With Creamed Leeks

While the leeks soften, add the smoked basa to a lightly oiled baking tray

Drizzle some vegetable oil over the basa fillets and top them with the panko breadcrumbs and a grind of black pepper

Put the tray in the oven for 15-20 min or until the breadcrumbs are golden and the fish is cooked through – this is your crisp smoky fish

Tip: Your fish is cooked when it turns opaque and flakes easily

5 Crisp Smoky Fish With Creamed Leeks

While the fish is cooking, boil a kettle

Once the leeks have softened, add 1 tbsp [2 tbsp] flour and stir with a wooden spoon for 30 secs or until a sandy paste forms

Add 200ml [350ml] milk, season with a generous pinch of salt and grind of black pepper and cook for 3-4 min or until thickened

Once thickened, stir through the Dijon mustard and set aside – these are your creamed leeks

6 Crisp Smoky Fish With Creamed Leeks

Meanwhile, add the green beans to a pot with plenty of boiled water with a pinch of salt and cook them for 3-4 min or until tender with a slight bite

Once cooked, drain and set aside

7 Crisp Smoky Fish With Creamed Leeks

Return the pot to a low heat with a drizzle of vegetable oil

Add the chopped garlic and a pinch of salt and cook for 1 min

Return the green beans to the pot and cook for 1 min further or until they are fully coated in the garlic – these are your garlicky green beans

8

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Serve the crisp smoky fish over the creamed leeks with the potatoes and garlicky green beans to the side

Enjoy!

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