Potato Boats with Fish Filling

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Potato Boats with Fish Filling
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
272
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie272 cal.(13 %)
Protein23 g(23 %)
Fat14 g(12 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.2 μg(6 %)
Vitamin E2.4 mg(20 %)
Vitamin K50.4 μg(84 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.8 mg(73 %)
Vitamin B₆0.5 mg(36 %)
Folate40 μg(13 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C18 mg(19 %)
Potassium747 mg(19 %)
Calcium177 mg(18 %)
Magnesium53 mg(18 %)
Iron1.3 mg(9 %)
Iodine149 μg(75 %)
Zinc1.1 mg(14 %)
Saturated fatty acids7.3 g
Uric acid150 mg
Cholesterol62 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 tsps sunflower oil
2 large potatoes
2 Tbsps butter
14 ozs skinless Haddock fillet
2 cups Whole milk
2 Tbsps snipped Chives
½ green Lettuce (leaves separated, washed and dried)
salt
peppers
Chives (to garnish)
How healthy are the main ingredients?
ChivespotatosaltChives

Preparation steps

1.
Pre-heat the oven to 180°C | 350F | gas 4.
2.
Rub each baking potato with a teaspoon of sunflower oil. Prick a few times with a fork and season well.
3.
Bake for 60-70 minutes until the flesh is soft and skin is slightly crisp.
4.
When the potatoes are ready, remove them from the oven and cover with aluminium foil to keep warm.
5.
Place the haddock and milk in a saucepan. Bring to a simmer and poach for 3-4 minutes until just cooked. Drain the haddock and divide it between two mixing bowls.
6.
Flake one half roughly with a fork and flake the other half really well until finely flaked.
7.
Cut the baked potatoes in half and scoop out the tablespoon of flesh from the centre of each half. Add it to the finely flaked haddock with the butter and a little seasoning.
8.
Mash well until evenly combined, then spoon back into the potato halves. Top with the roughly flaked haddock chunks.
9.
Line serving plates with the lettuce leaves then top them with the stuffed potato halves. Top the snipped chives then garnish with a few chive stalks before serving.