Easiest Way to Cook Perfect Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF

Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF. Put the potatoes in a pan and cover with cold water. Spoon over the hollandaise to cover each fillet. Twice Baked Potatoes -- How to Make Fancy Stuffed Potatoes.

Smoked haddock can be yellow in color (dyed) or not dyed depending on your preference. Serve the haddock while still hot. Poached smoked haddock, typically a British dish, is traditionally served with fresh baked bread The sauce should be piping hot and will re-warm the potatoes and haddock. 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 that.

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

1. It's 4 of baking potatoes.
2. What You needis 300 g of smoked haddock fillets.
3. It's 1 of heaped tbsp sunflower spread.
4. Lets Go Prepare 4 tbsp of coconut milk.
5. What You needis 120 g of sweetcorn, frozen or tinned.
6. What You needis 4 of spring onions, sliced.
7. It's 75 g of grated cheese - totally optional - I use Violife, the dairy & soy-free brand.
8. It's to taste of salt & pepper.

Place the potatoes on a tray and bake for about an hour or so until soft. Squeeze over the juice of half a lemon, cover with. 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.

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

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.

If you use a large cod for. Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Put the cornflour into a bowl, pour in the cream and whisk to combine. Scatter half the cheese over the potato and cauliflower.