8 oz (225 g) cooked flaked cod
1/2 stick (2 oz) 50 g Butter, Softened
1 egg
4 oz (100 g) Brie or grated gruyere
salt and pepper
cayenne
1-2 tablespoons chopped parsley, to garnish
1/2 stick (2 oz) 50 g Butter, Softened
1 egg
4 oz (100 g) Brie or grated gruyere
salt and pepper
cayenne
1-2 tablespoons chopped parsley, to garnish
method
1. Cut the potatoes in half lengthways, scoop out the cooked potato and mash well with the butter, egg and de-rinded Brie or grated Gruyere,
2. Fork in the flaked fish, season to taste with salt and pepper then heap back into the potato skins.
3. Dot with a little butter and a dusting of cayenne and bake in a hot oven 220°c (425°f) gas 7 for 10 minutes, until golden.
4. Scatter with the parsley before serving.
2. Fork in the flaked fish, season to taste with salt and pepper then heap back into the potato skins.
3. Dot with a little butter and a dusting of cayenne and bake in a hot oven 220°c (425°f) gas 7 for 10 minutes, until golden.
4. Scatter with the parsley before serving.
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