Fish pie potato skins recipe

Fish pie potato skins

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John Whaite

Serves 6 | prep 20 mins | total time 2 hrs, plus cooling

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

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).

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