Potato Boats with Fish Filling
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 50.4 μg | (84 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 149 μg | (75 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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