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
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4 large potatoes
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80g Grand Fermage Noirmoutier sea salt butter
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2 shallots
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2 cloves garlic
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150g prawns
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150g salmon
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1 lime
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1/2 bunch parsley
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1 tbsp pink peppercorns
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Flaky salt
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Preparation
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Preheat the oven to 200°C.
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Rub the potatoes with the flaky salt and prick them with a fork.
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Wrap them in foil and bake for 45 minutes.
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Juice the lime and drizzle the juice over the cubed salmon and prawns.
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Finely chop the shallots, garlic and parsley.
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Mix the aromatics into the butter and add in a dash of lemon juice.
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Transfer the butter to a piece of cling film, then roll into a tube and chill in the fridge.
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Open the potatoes down the middle and fill the pocket with the salmon and prawns.
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Season and top with a round of your pre-made garlic butter, then return to the oven for another 8 minutes.
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Drizzle over the remainder of the lime juice and sprinkle with pink peppercorns.
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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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