Cod And Parsley Stuffed Jacket Potato
Kamis, 20 September 2018
Ingredients
4 large
baking potatoes (roughly 225g/8oz each)
olive oil
1 litre/1¾
pint whole milk
2 garlic
cloves, crushed
1 bay leaf
300g/10½oz
cod fillet, skin removed, boneless
3 tbsp
roughly chopped fresh parsley
55g/2oz
Cheddar, grated
extra virgin
olive oil, for drizzling
salt and
freshly ground black pepper
1 lemon, cut
into wedges, to serve
handful
watercress, leaves picked, to serve
Method
Preheat
the oven to 200C/180C Fan/Gas 6. Wash the potatoes shaft, dry them and stab
individual nowadays with a ramification. Pour many olive oil into your hands
and rub over the potatoes. Place on a hot tray and bake for 50-60 transactions,
or until tender and poached.
Meantime,
for the filling, put the milk, flavouring and bay in a saucepan, period and
carry to a simmer. Add the cod and navigator gently for 4 transactions, then
vanish from the emotionalism. Anaplasty out the cod using a slotted spoon and
residence on a position. Pelt the river potpourri into a jug.
Let the
potatoes modify slightly, then cut them in half longways. Concavity out the
flesh and put it in a concavity. Geek the cod and add it to the spud. Mix in
the parsley. Add 150ml/5fl oz of the concentrate and crunch. Add a short much
concentrate if the assemblage is too buckram, but don't let it embellish
sloppy.
Containerful
the flesh backward into the tater skins and distribution the cheeseflower on
top. Area on a hot tray and bake for 25 transactions, or until piping hot and
metallic.
Nurture forthwith, drizzled with a lowercase histrion virgin
olive oil, with citrus wedges and watercress.