How to make a fish pie inside a jacket potato
Fish pie, also known as fisherman's pie, is a traditional British dish. The pie is usually made with white, often smoked, fish in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients.
Directions:
Fish pie jacket potatoes: Bake two big potatoes 200C, 1hr15mins until soft inside.
Slice off the top 1cm of each so you can scoop out the insides, these are whole potatoes, not halves.
‘Mash with butter, salt & pepper. Poach two fillets for eight mins in milk/peppercorns (smoked haddock or salmon), flake into big chunks.
‘With the poaching milk make a white sauce, add dill/lemon juice. Spoon over the fish so it’s well-coated and saucy but not drowning, fill jackets.
‘Top with mash. YOU DON’T NEED ALL OF IT. You’ll probably need about three spoons per potato, probably half the mash you’ve made, you want twice as much filling to topping.
‘Smooth the edge to avoid leaks. Hot oven for about 15 mins until golden.
Enjoy.’
Fish pie jacket potato ingredients:
- Two big potatoes
- Salt & pepper
- Two fish fillets (haddock or salmon)
- Milk Dill
- Lemon juice
Directions:
Fish pie jacket potatoes: Bake two big potatoes 200C, 1hr15mins until soft inside.
Slice off the top 1cm of each so you can scoop out the insides, these are whole potatoes, not halves.
‘Mash with butter, salt & pepper. Poach two fillets for eight mins in milk/peppercorns (smoked haddock or salmon), flake into big chunks.
‘With the poaching milk make a white sauce, add dill/lemon juice. Spoon over the fish so it’s well-coated and saucy but not drowning, fill jackets.
‘Top with mash. YOU DON’T NEED ALL OF IT. You’ll probably need about three spoons per potato, probably half the mash you’ve made, you want twice as much filling to topping.
‘Smooth the edge to avoid leaks. Hot oven for about 15 mins until golden.
Enjoy.’
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