Scottish Cullen Skink with Langoustine Tails

Large saucepan, Fork

10

35

Scottish

Scottish, Cullen Skink, Langoustine Tails, Soup, Smoked Haddock

lunch, dinner

1

200g smoked haddock fillet

2 tablespoons butter

1 onion, finely chopped

2 potatoes, peeled and diced into small cubes

500ml fish stock or vegetable stock

150ml double cream or single cream

4 langoustine tails (or prawns)

Salt and pepper to taste

Heat the butter in a large saucepan over medium heat. Add the onion and cook until softened but not browned.

Add the potatoes and cook for a few minutes until lightly browned. Pour in the stock and bring to a boil then reduce to a simmer for 10 minutes or until the potatoes are tender.

Add the smoked haddock fillet to the pan and simmer for 5 minutes or until cooked through. Remove from heat and set aside to cool slightly before flaking into small pieces with a fork.

Return the pan to medium heat and add the cream, stirring continuously until it has thickened slightly (about 3-4 minutes). Add salt and pepper to taste then stir in the flaked haddock pieces before removing from heat again.

Place the langoustine tails into a separate pan of boiling water for 2-3 minutes or until cooked through then drain off any excess water before adding them to the soup mixture in the first pan along with any juices from cooking them in their own pan of water. Stir everything together gently before serving hot with crusty bread on the side if desired!

Calories – 463 kcal; Fat – 15.3g; Carbohydrates – 33.2g; Protein – 39.2g; Sodium – 593mg; Cholesterol – 166mg

This traditional Scottish dish is a creamy soup made with smoked haddock, potatoes, and onions that’s topped with succulent langoustine tails for an extra special touch! It takes just 35 minutes from start to finish and makes one delicious serving that’s sure to satisfy your cravings!

2

Dundee cake is a traditional Scottish fruit cake made with almonds and marmalade.