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Cullen Skink with Oatcakes

This simmered dish pairs oatcakes with smoked haddock fillet, potato and leek. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Heart friendly Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
80 g Carbohydrates
19 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 140g smoked haddock fillet 140 kcal
  • 160g potato 123 kcal
  • 90g leek 55 kcal
  • 200g semi-skimmed milk 100 kcal
  • 150g fish stock 9 kcal
  • 10g butter 72 kcal
  • 5g parsley 2 kcal
  • 1g black pepper 3 kcal
  • 45g oatcakes 152 kcal

Cooking instructions

  1. potatoleek
    Peel and dice the potato. Slice the leek and rinse well to remove grit.
  2. leekbutter
    Melt the butter in a small pan over medium heat. Add leek and cook 5 minutes until softened.
  3. potatofish stockblack pepper
    Add the potato, stock, and a pinch of black pepper. Simmer 12-15 minutes until potato is tender.
  4. smoked haddock filletsemi-skimmed milkfish stock
    Add the smoked haddock and milk. Gently poach 5-7 minutes until the fish flakes.
  5. fish stock
    Lift out the fish, flake into chunks, and return to the soup. Warm through without boiling hard.
  6. parsleyoatcakes
    Serve in a bowl topped with chopped parsley, with oatcakes on the side.

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