This recipe for jacket potatoes is from Nigel Slater’s ” Real Food” which remains one of my favourite cookbooks to this day. Serve with a salad.
Ingredients
- 4 baked potatoes
- 225 g smoked haddock
- 300 ml double cream
- 2 tbsps grain mustard
- a palmful parsley leaves chopped
Servings:
Instructions
- 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.
- Bake in the same oven as the jacket potatoes for about 20 minutes until the flakes of the fish fall apart easily.
- Break open the potatoes, scrape the flesh into a bowl then return the empty skins to the oven to crisp a little if necessary.
- Mash the potato with the cream from the cooked fish, whipping with a hand held beater to get it smooth.
- 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.
- 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.
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