Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF
Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys smoked haddock stuffed baked potato, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look fantastic.

Fill a deep frying pan with the milk. Add the bay leaves and shake in some salt & pepper and bring to a near boil. Baked stuffed potatoes (potato skins) is a quick and delicious recipe that turns ordinary spuds into a decadent treat.

To get started with this recipe, we have to prepare a few ingredients. You can have vickys smoked haddock stuffed baked potato, gf df ef sf nf using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF:
  1. Make ready 4 baking potatoes
  2. Get 300 g smoked haddock fillets
  3. Prepare 1 heaped tbsp sunflower spread
  4. Get 4 tbsp coconut milk
  5. Prepare 120 g sweetcorn, frozen or tinned
  6. Get 4 spring onions, sliced
  7. Make ready 75 g grated cheese - totally optional - I use Violife, the dairy & soy-free brand
  8. Prepare to taste salt & pepper

Serve the haddock while still hot. Poached smoked haddock, typically a British dish, is traditionally served with fresh baked bread and butter. Place the potatoes on a tray and bake for about an hour or so until soft. Smoky, flaky haddock has a lovely strong flavour which works wonderfully in creamy fish pie, kedgeree or fish cakes.

Steps to make Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF:
  1. Prick the 4 potatoes all over with a fork and microwave together on a sheet of kitchen towel on high for 20 minutes, turning upsides down halfway through. Test for doneness and add a minute or 2 more if needed. Alternatively rub them with oil, sprinkle with salt then oven bake them at gas 5 / 190C / 375F for 60 - 70 minutes
  2. Meanwhile melt the sunflower spread in a frying pan and cook the fish over a medium heat for 5 minutes
  3. Flake the fish then stir in the coconut milk, sweetcorn and spring onion. Keep warm on a low heat
  4. Slice the baked potatoes in half and scoop out the insides. Put into a bowl and mash
  5. Stir in the fish / sweetcorn mixture and season with salt & pepper
  6. Spoon back into the potato shells and pile high
  7. Sprinkle the cheese over and put under the grill / broiler on a medium heat until the cheese is bubbling and melted. 'MozzaRissella' brand is also a very good melting vegan cheese

Chowder is a hearty bowl of food - here the smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn. Haddock is a saltwater fish that is related to cod, but is smaller in size. In this recipe, stuffing a whole fish results in a flaky, mild fish with just a To be truly traditional, you would serve this cod recipe with boiled or roasted potatoes and peas, but you could go anywhere with this. If you use a large cod for. Diana Henry shares her simple but delicious recipe for baked potatoes with smoked haddock and cheddar.

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