Scottish Cullen Skink with Oysters

Enjoy this classic Scottish dish with this delicious Cullen Skink with Oysters recipe! This creamy soup is packed full of flavour and makes a great starter or light meal – perfect for any occasion! It takes just 35 minutes to prepare and cook this tasty dish that serves one person – enjoy!

Cooking Equipment:

Saucepan, Hand Blender/Food Processor, Ovenproof Dish

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Cullen Skink, Oysters, Soup, Starter

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 large onion, finely chopped

2 tablespoons of butter

1 teaspoon of plain flour

500ml of fish stock or vegetable stock

200g of smoked haddock fillet, skinned and boned

2 tablespoons of double cream

2 tablespoons of freshly chopped parsley

6 oysters in their shells

Cooking Instructions:

Heat the butter in a large saucepan over a medium heat. Add the onion and cook for 5 minutes until softened. Stir in the flour and cook for 1 minute. Gradually add the stock and bring to the boil. Reduce the heat and simmer for 10 minutes.

Add the smoked haddock to the pan and simmer for 5 minutes until cooked through. Remove from the heat and stir in the cream and parsley. Allow to cool slightly before blending until smooth using a hand blender or food processor.

Place the oysters in their shells on top of the soup mixture in a shallow ovenproof dish and bake at 180°C/350°F/Gas Mark 4 for 10 minutes until cooked through. Serve hot with crusty bread or toast soldiers on the side.

Nutrition:

Calories – 270 kcal, Fat – 11g, Carbohydrates – 15g, Protein – 17g

Rating:

Did You Know?

Porridge, a type of oatmeal, is a popular breakfast food in Scotland.