Chef Stephen Harris has reinvented classic British comfort food with his ingenious creation: a fish pie baked inside a jacket potato. This clever twist on traditional recipes offers the perfect solution for those seeking warm, satisfying meals that can be enjoyed standing up outdoors.
The Inspiration Behind the Recipe
Harris openly admits he didn't originate the concept, acknowledging that during his time writing weekly recipe columns, he constantly sought innovative ideas. This particular creation caught his attention for its sheer brilliance, though he regrets being unable to credit the original creator. The fundamental concept involves scooping out baked potato flesh and combining it with a rich fish pie filling before returning the mixture to the potato skins.
Step-by-Step Cooking Instructions
The recipe requires 15 minutes preparation time and 1 hour 30 minutes cooking time, serving four people. Begin by rubbing two large baking potatoes with neutral oil, seasoning well, and baking at 200C (180C fan)/390F/gas 6 for 1 hour 15 minutes until tender.
While the potatoes bake, melt 50g unsalted butter in a large non-stick frying pan over medium heat. Add finely diced onion, celery, and half a fennel bulb, sweating without colouring for approximately 10 minutes until softened. Add a pinch of salt and 200ml vermouth, boiling until the liquid nearly evaporates.
Stir in 200g crème fraîche, allowing it to melt into the mixture. When simmering, add 300g diced skinless cod fillet and 200g shelled prawns, cooking for just one minute before removing from heat.
Assembling the Perfect Handheld Meal
Once the potatoes have cooled, cut them in half lengthways and scoop the flesh into the fish mixture. Combine thoroughly before adding chopped chives and a squeeze of lemon juice, checking the seasoning.
Place the empty potato skins on a baking sheet and fill them generously with the fish and potato mixture. Top with 50g grated cheddar cheese and place under a hot grill until the cheese melts and bubbles beautifully.
Harris recommends serving these inventive pies wrapped in napkins with wooden forks, making them ideal for casual dining situations where cutlery and plates might be impractical.
This recipe appears in Harris's cookbook, 'The Sportsman at Home', published by Quadrille at £30, though readers can obtain copies for £27 through the Guardian Bookshop. The book offers more culinary inspiration from the acclaimed chef, known for his innovative approach to British cuisine.
