This recipe only looks complicated. Once prepared and assembled, these stuffed potatoes are quickly cooked.
4 large baking potatoes
4 small smoked haddock fillets
4 tbsps water
140 ml (1/4 pint) milk
15 g (1/2 oz) butter or margarine
1 tsp mild curry powder
30 g (1 oz) butter or margarine
30 g (1 oz) flour
Pinch dry mustard
Pinch cayenne pepper
280 ml (1/2 pint) milk
60 g (2 oz) grated cheese
Salt and pepper
1 tbsp chopped chives
Paprika
4 small smoked haddock fillets
4 tbsps water
140 ml (1/4 pint) milk
15 g (1/2 oz) butter or margarine
1 tsp mild curry powder
30 g (1 oz) butter or margarine
30 g (1 oz) flour
Pinch dry mustard
Pinch cayenne pepper
280 ml (1/2 pint) milk
60 g (2 oz) grated cheese
Salt and pepper
1 tbsp chopped chives
Paprika
method
1. Wash the potatoes and prick the skins several times with a fork. Bake the potatoes for 10 - 12 minutes on HIGH.
2. Wrap them in foil and leave to stand for 5 minutes.
3. Place the smoked haddock fillets in a shallow dish with the 4 tbsps water. Cover loosely and cook for 5 minutes on HIGH, or until the fish is tender.
4. Set the fish aside whilst heating the 140 ml (1/4 pint) milk on HIGH for 5 minutes.
5. Melt the 15 g (1/2 oz) butter or margarine in a deep bowl for 30 seconds on HIGH. Stir in the curry powder and cook for a further 1 minute on HIGH.
6. Cut a slice off the top of each potato and scoop out the flesh, leaving a border inside the skin.
7. Skin and flake the smoked haddock, removing any bones. Put an equal portion of fish inside each potato shell.
8. Add the scooped out potato to the curry powder and butter in the bowl and mash well with a fork.
9. Gradually pour in the hot milk and continue mashing until smooth. It may not be necessary to add all the milk, but the potato must be soft yet still hold its shape. Set aside whilst preparing the sauce.
10. Melt the remaining butter or margarine in a small, deep bowl. Stir in the flour, mustard and cayenne pepper.
11. Gradually beat in the 280 ml (1/2 pint) milk and cook for 3 - 5 minutes on HIGH, stirring frequently, until thickened. Add the grated cheese, chopped chives and salt and pepper to taste and stir well.
12. Spoon an equal amount of the sauce mixture over the smoked haddock in each potato shell.
13. Pipe or spoon the potato mixture on top and sprinkle with paprika. Cook for 3-4 minutes on HIGH to heat through completely before serving.
2. Wrap them in foil and leave to stand for 5 minutes.
3. Place the smoked haddock fillets in a shallow dish with the 4 tbsps water. Cover loosely and cook for 5 minutes on HIGH, or until the fish is tender.
4. Set the fish aside whilst heating the 140 ml (1/4 pint) milk on HIGH for 5 minutes.
5. Melt the 15 g (1/2 oz) butter or margarine in a deep bowl for 30 seconds on HIGH. Stir in the curry powder and cook for a further 1 minute on HIGH.
6. Cut a slice off the top of each potato and scoop out the flesh, leaving a border inside the skin.
7. Skin and flake the smoked haddock, removing any bones. Put an equal portion of fish inside each potato shell.
8. Add the scooped out potato to the curry powder and butter in the bowl and mash well with a fork.
9. Gradually pour in the hot milk and continue mashing until smooth. It may not be necessary to add all the milk, but the potato must be soft yet still hold its shape. Set aside whilst preparing the sauce.
10. Melt the remaining butter or margarine in a small, deep bowl. Stir in the flour, mustard and cayenne pepper.
11. Gradually beat in the 280 ml (1/2 pint) milk and cook for 3 - 5 minutes on HIGH, stirring frequently, until thickened. Add the grated cheese, chopped chives and salt and pepper to taste and stir well.
12. Spoon an equal amount of the sauce mixture over the smoked haddock in each potato shell.
13. Pipe or spoon the potato mixture on top and sprinkle with paprika. Cook for 3-4 minutes on HIGH to heat through completely before serving.
serving amount
serves 4
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