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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 roast potatoes.
Prep Time
35 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 | 0.43 g | 1.57 g |
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.
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
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
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
While the leeks soften, lightly oil a baking tray and add the smoked basa
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 crispy smoky fish
Tip: Your fish is cooked when it turns opaque and flakes easily
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 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
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
Return the pot to a low heat with a drizzle of vegetable oil
Add the chopped garlic 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
Serve the crispy smoky fish over the creamed leeks with the roasted potatoes and garlicky green beans to the side
Enjoy!