fishy skins
| Measure | Ingredient |
|---|---|
| 2 larges | Jacket potatoes; baked |
| 225 grams | Haddock; skinless, boneless, |
| ; cooked and flaked | |
| 4 | Tomatoes; chopped |
| 75 grams | Grated cheese |
| Salt and freshly ground black pepper | |
| 4 | Handfuls baby spinach leaves |
| 2 tablespoons | French dressing |
| 1 tablespoon | Sesame seeds; (toss all together) |
FOR THE SPINACH SALAD
Preheat the grill. Cut the hot jacket potatoes in half and set to one side for 2 minutes. In a large mixing bowl, gently toss together the haddock and chopped tomatoes and season well. Using a teaspoon, scoop out scallops of potato from their skins.
Gently combine the scallops of potato flesh with the fish mixture and season well. Pile the warm potato salad back into the potato skins and sprinkle with the grated cheese. Place under the grill until the cheese is melted and golden, then serve at once with a salad of baby spinach.
For children of 6 months onwards simply puree some of the scooped out potato with some of the haddock.
For a toddler serve in the skins but without the salad.
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Carlton Food Network
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