Seafood-stuffed baked potatoes
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Guests 4 people
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Preparation 20 minutes
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Cooking 50 minutes
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Difficulty Easy
To make this recipe
Ingredients
- 4 large potatoes
- 80g Grand Fermage Noirmoutier sea salt butter
- 2 shallots
- 2 cloves garlic
- 150g prawns
- 150g salmon
- 1 lime
- 1/2 bunch parsley
- 1 tbsp pink peppercorns
- Flaky salt
And don't forget to grade the recipe:
Preparation
- Preheat the oven to 200°C.
- Rub the potatoes with the flaky salt and prick them with a fork.
- Wrap them in foil and bake for 45 minutes.
- Juice the lime and drizzle the juice over the cubed salmon and prawns.
- Finely chop the shallots, garlic and parsley.
- Mix the aromatics into the butter and add in a dash of lemon juice.
- Transfer the butter to a piece of cling film, then roll into a tube and chill in the fridge.
- Open the potatoes down the middle and fill the pocket with the salmon and prawns.
- Season and top with a round of your pre-made garlic butter, then return to the oven for another 8 minutes.
- Drizzle over the remainder of the lime juice and sprinkle with pink peppercorns.
- Serve the potatoes with a slice of toasted rye bread rubbed with garlic.
And don't forget to grade the recipe:
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