Scottish Cullen Skink with Langoustines

Enjoy this traditional Scottish dish with a twist – Cullen Skink with Langoustines! This delicious soup is made with smoked haddock, potatoes, langoustines, butter, fish stock or water, double cream, salt & pepper – all cooked together in one pot for an easy meal that’s sure to be a hit at your next dinner party!

Cooking Equipment:

Saucepan, knife & chopping board

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Cullen Skink, Langoustines, Soup, Smoked Haddock

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

100g smoked haddock fillet

2 langoustines (shelled)

1 small onion (chopped)

1 garlic clove (minced)

25g butter

150ml fish stock or water

1 potato (peeled and diced)

2 tablespoons of double cream

Salt and pepper to taste

Cooking Instructions:

Heat the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened.

Add the smoked haddock fillet and cook for 3-4 minutes until lightly browned.

Add the fish stock or water to the pan along with the potato and bring to a boil. Reduce heat to low and simmer for 15 minutes or until the potato is tender.

Add the langoustines to the pan and cook for an additional 5 minutes or until cooked through.

Remove from heat and stir in double cream before seasoning with salt and pepper to taste. Serve hot in individual bowls or mugs.

Nutrition:

Calories – 350 kcal; Fat – 10 g; Carbohydrates – 30 g; Protein – 20 g; Sodium – 800 mg; Cholesterol – 80 mg

Rating:

Did You Know?

Scottish tablet is a type of fudge made with sugar, butter, and condensed milk.