Fish pie potato skins
Serves 6 | prep 20 mins | total time
Fish pie potato skins
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Serves 6 | prep 20 mins | total time
Feast your eyes on John Whaite's fish pie potato skins. This comforting dish has all the essential properties of a fish pie but the mixture is kept in the potato skins
Rate
Nutritional information (per serving)
Calories
468Kcal
Fat
26gr
Saturates
16gr
Carbs
39gr
Sugars
3gr
Fibre
5gr
Protein
17gr
Salt
2.2gr
Ingredients
For the potatoes
- 6 medium baking potatoes, each weighing about 250g
For the filling
- 40g unsalted butter
- 1 leek, very finely sliced
- 2 anchovies, finely chopped
- 100g skinless salmon, in 1cm cubes
- 100g skinless cod, in 1cm cubes
- 100g skinless smoked haddock, in 1cm cubes
- 200g crème fraiche
- 1 tbsp flat-leaf parsley, finely chopped
- 1 tbsp chives, finely chopped
- 1 tbsp wholegrain mustard
- 1 tsp fine sea salt
- 1 tsp black pepper
For the topping
- 1 tsp fine sea salt
- 50g Gruyere cheese, finely grated
- 1 tbsp crème fraiche
Step by step
Get ahead
Bake the potatoes and cook the leeks a few hours ahead.
- Preheat the oven to 200°C, 180°C fan, gas 6. Put the potatoes on a baking tray and bake for 1–1½ hours, until the skins are crispy and the insides soft. Remove from the oven and allow to cool until you can handle them.
- Heat the butter in a frying pan over a medium heat. Once the butter melts add the leek and fry until very soft, about 20 minutes, stirring occasionally. Put the leek into a bowl with the remaining filling ingredients and stir to mix well.
- 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.
- Mix the potato with the topping ingredients until fairly smooth then blob it on top of the fish filling in each potato skin. Bake for 20-30 minutes, until the potato is slightly coloured.
Recipe from Comfort by John Whaite (Kyle Books, £19.99).
