All Simple Vegetable Recipes


Stuffed Potatoes With Fish And Herbs

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

  • 8 oz (225 g) butter

  • 1 tbs each parsley, tarragon and chervil, finely chopped

  • 4-8 oz (110-225 g) cooked fish, flaked (salmon or smoked haddock would he favourite choices)

  • salt, pepper

  1. 5 minutes before the potatoes are ready take them out of the oven and cut them in half.

  2. Pre-heat the grill to its highest temperature and scoop out the potato flesh.

  3. Mash with half the butter, fold in the herbs and then fish.

  4. Pile into the potato halves, season with pepper and top with butter.

  5. Flash the potatoes under the grill until the butter has melted and serve.

More about Potatoes Recipes


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