“This was an idea I saw around, and I am sorry that I can’t credit the person who came up with it, as it is really clever,” says chef Stephen Harris.
“The premise is that you make a fish pie inside a jacket potato skin, having scooped out the potato and mixed it with the fish pie filling. You can eat these around a bonfire with just a napkin to hold it. It is perfect for that time of year, when you may want to eat something warm, standing up, outside. They’re great for the beach as well.”
Baked potato fish pie
Ingredients
(Serves 4)
Neutral oil, for rubbing on the potatoes
2 large baking potatoes, peeled
50g unsalted butter
1 onion, finely diced
1 celery stalk, finely diced
½ fennel bulb, finely diced
200ml vermouth
200g crème fraîche
300g skinless cod fillet, diced
200g prawns
1 small bunch of chives, chopped
Squeeze of lemon juice
50g Cheddar, grated
Salt and freshly ground black pepper
Method
1. Preheat the oven to 180°C fan.
2. Rub the potatoes with oil and season well on the outside. Bake in the oven for 1 hour 15 minutes, or until a knife easily penetrates the flesh. Remove from the oven and allow to cool.
3. Meanwhile, heat the butter in a large non-stick frying pan over a medium heat, then add the onion, celery and fennel. Sweat without colouring until soft, around 10 minutes.
4. Add a pinch of salt and the vermouth and boil until the vermouth has almost all evaporated. Now add the crème fraîche and let it melt into the pan. When it is simmering, add the cod fillet and prawns and stir them into the sauce. Cook for 1 minute, then remove from the heat.
5. Cut the cooled potatoes in half lengthways and scoop out the flesh. Add the flesh to the fish mixture and stir to combine. Add the chives and a squeeze of lemon and check the seasoning.
6. Place the potato halves on a baking sheet and fill them with the fish mixture. Cover with the grated Cheddar, then place under a hot grill (broiler) until the cheese melts. Serve in a napkin with wooden forks.
The Sportsman at Home by Stephen Harris is published in hardback by Quadrille, priced £30. Photography by Kim Lightbody. Available now.
