Cheesy monkfish jacket potatoes: Difference between revisions
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|TotalCalories = 853 | |||
|PortionCalories = 426 | |||
|DatePublished=30th December 2015 | |DatePublished=30th December 2015 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = | |ImageComment = | ||
|Servings = | |Servings = Serves 2 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 1 hour, 20 minutes | |TotalTime = 1 hour, 20 minutes | ||
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===Chef's notes=== | ===Chef's notes=== | ||
I've used [[Bake O Glide]] to rest the jackets on while they bake as it is easy to scrape up any cheese that oozes out. [[Baking foil ]] works almost as well. | I've used [[Bake O Glide]] to rest the jackets on while they bake as it is easy to scrape up any cheese that oozes out. [[Baking foil ]] works almost as well. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
Revision as of 14:58, 27 July 2016
| Cheesy monkfish jacket potatoes | |
|---|---|
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| Servings: | Serves 2 |
| Calories per serving: | 426 |
| Ready in: | 1 hour, 20 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour, 5 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 30th December 2015 |
I wanted a nice recipe to use up a frozen monkfish tail we had in the freezer. This fitted the bill really nicely.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 monkfish tail - frozen is fine
- 1 bunch of dill - optional
- 2 jacket potatoes
- 75g [3 oz] good quality cheddar cheese, grated
- sea salt
- Freshly ground black pepper
Mise en place
- If the monkfish has been filleted, just chop into small pieces, if not, follow the steps here to steam the monkfish.
- Preheat the oven to 220° C (425° F) (Gas 7)
Method
- If you have the time it is really worthwhile taking the steps shown here to salt and dehydrate the skins to get really crispy skins on the baked potatoes.
- Halve the potatoes and bake uncovered in the top half of the oven for 50 minutes
- Mix the grated cheddar cheese, chopped dill and black pepper in a bowl
- After 50 minutes, carefully remove the potatoes and scoop out enough potato to make room for the filling
- Fill with the cooked monkfish
- Top the potatoes with the mixture and sprinkle with a little fresh dill
- Pop back in the oven and bake for a further 10 to 15 minutes to brown the cheese
Serving suggestions
Serve with peas or sweetcorn and a knob of butter
Chef's notes
I've used Bake O Glide to rest the jackets on while they bake as it is easy to scrape up any cheese that oozes out. Baking foil works almost as well.
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