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. Following a bad day, I decided to bake a cake.

Twice Smoked Stuffed Potatoes By: Smoked Meat With Jef Video tutorial on how to make a Twice Smoked Stuffed Potatoes for cooking on your meat smoker. This easy smoked haddock recipe with easy potato gratin with cheese is an easy baked fish pie recipe. Put the haddock, milk, onion and peppercorns in a deep, lidded frying pan. 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. You need 4 of baking potatoes.
2. It's 300 g of smoked haddock fillets.
3. Prepare 1 of heaped tbsp sunflower spread.
4. Prepare 4 tbsp of coconut milk.
5. You need 120 g of sweetcorn, frozen or tinned.
6. It's 4 of spring onions, sliced.
7. You need 75 g of grated cheese - totally optional - I use Violife, the dairy & soy-free brand.
8. You need to taste of salt & pepper.

Bring the milk to a simmer then put on the lid and turn off the heat. Juicy chicken wings are oven baked in a flavorful honey garlic sauce. 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 step by step

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. Add the potatoes, haddock, chives and onion and season with salt and freshly ground black pepper. To check the potatoes are cooked, insert a skewer or small knife - it should push in easily. Meanwhile, place the smoked haddock fillets in another shallow pan and pour in the milk, enough to just cover the fish. Add a bay leaf or two and a sprinkling of peppercorns.