SORREL OR SPINACH CHIFFONNADE
To fill 4 potatoes
Chiffonnade is a culinary term for a puree; in this case, sorrel and
spinach will become a chiffonnade with a little extra help when sweated
in a small amount of water or with butter. When making a chiffonnade
remove all stalks and don't use any salt.
-
Cut the cooked potatoes in half
lengthways, scoop out the flesh and quickly mash with the butter and
milk, beat with a wooden spoon for a minute or two and mix in the
chiffonnade.
-
Season to taste, refill the shells and
sprinkle liberally with the cheese.
-
Flash under the grill until the cheese
has melted, bubbled and browned.
-
This is good served with fish.
|