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FISHY POTATO SKINS
6 medium baking potatoes about 250g each
For the filling
40 g butter
1 leek very finely sliced
1 large red onion, finely chopped
3 cloves garlic, crushed
2 anchovy fillets, finely chopped
100 g skinless salmon, cubed
100 g skinless cod, cubed
100 g small peeled prawns, chopped
200 g crème fraiche
1 tbsp chopped parsley
1 tbsp chopped chives
1 tbsp wholegrain mustard
Salt and pepper to taste
For the topping
1 tsp fine sea salt
50 g gruyere cheese
1 tbsp crème fraiche
1
Preheat the oven to 200C/Gas6; put the potatoes on a baking tray and bake for 1-1 ½ hours, until the skins are crispy and inside soft; remove from the oven and allow to cool until you can handle them
2
Heat the butter in a frying pan over a medium heat; add the leek, onion and garlic and fry for about 5 minutes, stirring occasionally; take off the heat and add the remaining filling ingredients and stir to mix well
3
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
4
Mix the potato with the cheese and crème fraiche until fairly smooth then spread it on top of the fish filling in each potato skin; bake for 20-30 minutes until the potato is slightly coloured