Stuffed Potatoes with Smoked Fish
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 12 potato (s), (waxy)
- 1 cup cream
- 2 leeks, (only the white one)
- 1 egg (s)
- 50 g parmesan, freshly rated
- 100 g eel (s), smoked
- butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut a cap from the peeled potatoes so that they stand firmly and hollow them out with a ball cutter. If such a device is not available, simply use a teaspoon or a sharp knife.
- Cook the hollowed out potatoes in salted water for 7-8 minutes, then drain, dry with paper towels and let cool.
- Cut the leek into thin slices, sauté in butter and pour in the cream. Let it boil down slightly and bind with an egg. Cut the meat from the smoked eel into small cubes and fold in together with approx. 40 g parmesan. Take the pot off the stove. Season to taste with pepper, salt and nutmeg.
- Fill the potatoes with this mixture. Spread the rest of the parmesan on the potatoes and place a piece of butter on top of each. Bake in the oven preheated to 200 ° for 15 minutes.
- Instead of smoked eel, Stremel salmon or another firm smoked fish can be used.
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