Jacket Potatoes with Smoked Haddock and Mustard (2)

This is from Nigel Slater’s ” Real Food” which remains one of my favourite cookbooks to this day. Serve with a salad.

Jacket Potatoes with Smoked Haddock and Mustard (2)
Print Recipe
Jacket Potatoes with Smoked Haddock and Mustard (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Pu the smoked haddock skin side down in a shallow baking dish. Season the cream with the mustard, parsley and a little salt and pepper and pour over the haddock.
  2. Bake in the same oven as the jacket potatoes for about 20 minutes until the flakes of the fish fall apart easily.
  3. Break open the potatoes, scrape the flesh into a bowl then return the empty skins to the oven to crisp a little if necessary.
  4. Mash the potato with the cream from the cooked fish, whipping with a hand held beater to get it smooth.
  5. Carefully remove the flesh of the fish from the skin with a fork, keeping the flakes as whole as possible. Stir them into the creamed potato and check seasoning.
  6. Pile the filling back into the hot potato skins and place under a hot grill until the peaks of the potato start to crisp and colour. Serve with a green salad.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.