Potato Boats with Fish Filling

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Potato Boats with Fish Filling
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
286
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie286 kcal(14 %)
Protein25.85 g(26 %)
Fat12.61 g(11 %)
Carbohydrates19.18 g(13 %)
Sugar added0 g(0 %)
Roughage1.66 g(6 %)
Vitamin A171.69 mg(21,461 %)
Vitamin D2.18 μg(11 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.29 mg(26 %)
Niacin9.64 mg(80 %)
Vitamin B₆0.47 mg(34 %)
Folate32.79 μg(11 %)
Pantothenic acid0.96 mg(16 %)
Biotin2.32 μg(5 %)
Vitamin B₁₂2.67 μg(89 %)
Vitamin C15.87 mg(17 %)
Potassium875.46 mg(22 %)
Calcium168.59 mg(17 %)
Magnesium50.77 mg(17 %)
Iron1.09 mg(7 %)
Iodine28.06 μg(14 %)
Zinc1.01 mg(13 %)
Saturated fatty acids6.22 g
Cholesterol92.95 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 teaspoons
2
large potatoes
2 tablespoons
14 ounces
2 cups
2 tablespoons
snipped Chives
½
green Lettuce (leaves separated, washed and dried)
Chive (to garnish)

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.