STUFFED POTATOES WITH FISH AND HERBS
This is really a glorified fishcake and is a delicious way of using up
leftover scraps of cooked fish.
To fill 4 potatoes
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8 oz (225 g) butter
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1 tbs each parsley, tarragon and chervil,
finely chopped
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4-8 oz (110-225 g) cooked fish, flaked
(salmon or smoked haddock would he favourite choices)
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salt, pepper
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5 minutes before the potatoes are ready
take them out of the oven and cut them in half.
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Pre-heat the grill to its highest
temperature and scoop out the potato flesh.
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Mash with half the butter, fold in the
herbs and then fish.
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Pile into the potato halves, season with
pepper and top with butter.
-
Flash the potatoes under the grill until
the butter has melted and serve.
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