* Percent Daily Values are based on a 2000 calorie diet.
Fish pie potato skins
Nutritious and adorable, these mini individual pies have all the characteristics of a classic fish pie but come encased in crisp potato skins.
Prep Time20 minutesmins
Cook Time2 hourshrs20 minutesmins
Total Time2 hourshrs40 minutesmins
Course: Appetizer, Side Dish, Snack
Servings: 6people
Calories: 307kcal
Author: John Whaite
Ingredients
6medium baking potatoes
For the filling:
40gunsalted butter
1leekvery finely sliced
2anchoviesfinely chopped
100gskinless salmoncut into 1cm cubes
100gskinless pollackcut into 1cm cubes
100gsmoked haddockcut into 1cm cubes
200 gcreme fraiche
1tbpsfinely chopped flat-leaf parsley
1tbpsfinely chopped fresh chives
1tbpswholegrain mustard
1tspfine sea salt
1tspblack pepper
For the topping:
1tspfine sea salt
50gGruyerefinely grated
1tbspcreme fraiche
Method
Preheat the oven to 210°C/190°C fan/gas mark 7. Put the potatoes on a baking tray and bake for one to one-and-a-half hours, until the skins are crispy and the insides soft. Remove from the oven and allow to cool until you can handle them. Reduce the temperature to 200°C/180°C fan/gas mark 6.
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 bun tin so the filled potato halves don’t fall over.
Add the topping ingredients to the bowl of potato and mix 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.