HADDOCK IN JACKET POTATOES (Serves 4)
4 baking potatoes, scrubbed and pricked with a fork
450g/1lb smoked haddock
200ml/7 fl oz low fat milk
75-90ml/5-6 tblspns low fat plain yoghurt
10-15ml/2-3 tspns lemon juice
30ml/2 tblspns chopped fresh chives
15ml/1 tblspn chopped fresh parsley
Salad to serve
Preheat the oven to 200°C/400°F/Gas mark 6. Bake the potatoes for 1½ hours until tender. Meanwhile, put the fish in a baking dish, pour over the milk, cover with greaseproof paper and cook on the bottom shelf in the oven for about 8 minutes until flesh flakes. Drain the fish, reserving the milk. Flake the flesh finely, discarding the skin and bones and season with lemon juice and pepper. In a small bowl, mix the yoghurt, chives, parsley and pepper. Cut a slice from the top of each potato. Scoop out most of the insides of the potatoes into a bowl, taking care not to pierce the skins. Mash the potato insides with the reserved milk, add pepper to taste, then mix in the flaked fish. Spoon the fish mixture back into the potato skins and spoon half the yoghurt over the top. Return to the oven for about 10 minutes. Pour over the remaining yoghurt. Serve with salad.
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