|Sat Fat 14.1g||70%|
Heat the oven to 180c.
Beat the egg yolks, egg and butter into the warm mashed potato then mix in the nutmeg and season well.
Put the mix in piping bags with a nozzle and pipe into large circles on a baking tray. Pipe a wall around each circle to fill with the fish.
Divide the fish between the potato cases and bake in the oven for 12-15 minutes.
Mix the dill into the creme fraiche.
Dress each with the creme fraiche and give it a final twist of pepper and a squeeze of lemon juice if you like.
Serve with wedges of little gem and vinaigrette.
500g Rooster or Maris Piper potatoes, peeled, cubed, boiled and mashed
2 egg yolks
1 egg, beaten
1tbsp butter, melted
A grating of nutmeg
Salt and pepper
150g mixed fish, cut into cubes (salmon, cod, haddock)
150ml creme fraiche
2tbsp chopped dill
Zest of a lemon
2tbsp capers in brine
2 spring onions, sliced
Indian Style Lamb, Potato & Aubergine Dhansak Curry
Jazz up your midweek meal with this quick and tasty curry.
Rustle up this irresistible wedges dish peppered with spicy chilli powder and a delicious dip. Perfect for snacking on with pals or as a side dish to a main meal.
This home comfort recipe shows you how to create beautifully crispy golden brown roast potatoes as well as a fantastic stuffed chicken to accompany it.
Why not put the leftovers from your roast chicken to use? This is a really tasty dish that can be frozen and brought out whenever you need a warming boost.