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Ingredients
For the potatoes
- 6 medium baking potatoes, each weighing about 250g
For the filling
- 40g unsalted butter
- 1 leek, very finely sliced
- 2 anchovies, finely chopped
- 100g skinless salmon, in 1cm cubes
- 100g skinless cod, in 1cm cubes
- 100g skinless smoked haddock, in 1cm cubes
- 200g crème fraiche
- 1 tbsp flat-leaf parsley, finely chopped
- 1 tbsp chives, finely chopped
- 1 tbsp wholegrain mustard
- 1 tsp fine sea salt
- 1 tsp black pepper
For the topping
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font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: disc; margin: 0px 0.75rem 0px 1.75rem; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp fine sea salt
50g Gruyere cheese, finely grated
1 tbsp crème fraiche
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Step by step
Get ahead
Bake the potatoes and cook the leeks a few hours ahead.
- Preheat the oven to 200°C, 180°C fan, gas 6. Put the potatoes on a baking tray and bake for 1–1½ hours, until the skins are crispy and the insides soft. Remove from the oven and allow to cool until you can handle them.
- Heat the butter in a frying pan over a medium heat. Once the butter melts add the leek and fry until very soft, about 20 minutes, stirring occasionally. Put the leek into a bowl with the remaining filling ingredients and stir to mix well.
- Halve the potatoes and scoop most of the flesh into a bowl - leave about 5mm of flesh against the skin. Fill each potato skin with the fish filling and place on a baking tray, or use a 12-hole muffin tin so the filled potato halves don’t fall over.
- Mix the potato with the topping ingredients until fairly smooth then blob it on top of the fish filling in each potato skin. Bake for 20-30 minutes, until the potato is slightly coloured.
Recipe from Comfort by John Whaite (Kyle Books, £19.99).
source:https://www.sainsburysmagazine.co.uk/recipes/mains/fish-pie-potato-skins
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