For those seeking a comforting yet portable meal, especially as the weather turns cooler, a novel culinary idea has emerged. It reimagines a beloved British classic by serving it in a surprisingly convenient vessel.
The concept involves transforming a traditional fish pie into a self-contained, handheld dish. The method is straightforward: a baked potato is hollowed out, and its fluffy interior is combined with a rich, creamy seafood filling. The mixture is then returned to the crisp potato skin, topped with cheese, and grilled until golden. The result is a complete, warming meal that requires no plate and is ideal for casual, al fresco eating.
Recipe: Jacket Potato Fish Pies
Preparation: 15 minutes | Cooking: 1 hour 30 minutes | Serves: 4
Ingredients:
2 large baking potatoes
Neutral oil, for coating
Salt and freshly ground black pepper
50g unsalted butter
1 onion, finely diced
1 celery stalk, finely diced
½ fennel bulb, trimmed and finely diced
200ml dry vermouth
200g crème fraîche
300g skinless cod fillet, diced
200g shelled prawns
Small bunch of chives, chopped
Squeeze of lemon juice
50g mature cheddar, grated
Method:
1. Heat the oven to 200°C (180°C fan)/390°F/gas 6. Rub the potatoes with oil, season the skins generously, and bake directly on the oven rack for about 1 hour 15 minutes, or until tender throughout. Set aside to cool slightly.
2. While the potatoes bake, melt the butter in a large pan over a medium heat. Add the diced onion, celery, and fennel. Cook gently for about 10 minutes until softened but not coloured. Season with a pinch of salt, add the vermouth, and allow it to bubble until nearly all the liquid has evaporated.
3. Stir in the crème fraîche until melted and combined. Bring to a gentle simmer, then add the diced cod and prawns, stirring to coat in the sauce. Cook for just a minute until the seafood begins to turn opaque, then remove the pan from the heat.
4. Once the potatoes are cool enough to handle, slice them in half lengthways. Carefully scoop out the fluffy potato flesh into the pan with the fish mixture. Gently fold everything together. Stir through the chopped chives and a good squeeze of lemon juice. Taste and adjust the seasoning with salt and pepper.
5. Place the empty potato skins on a baking tray. Spoon the filling back into the skins, piling it up generously. Sprinkle the grated cheese evenly over the top.
6. Place the tray under a preheated grill until the cheese is melted, bubbling, and lightly browned.
7. Serve immediately, wrapped in a napkin for easy handling, with wooden forks if desired.