Cook up our twist on the Scottish soup Cullen Skink, with crispy fillets of smoked fish, a creamy leek sauce, garlicky green beans and roast potato cubes.
Prep Time
35 min
Cuisine
British
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*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)
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
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
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
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
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
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
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
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 potand 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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