- 2 [8-ounce / 227-g each] potatoes
- 8 ounces [227 g] smoked haddock
- 3 tablespoons [45 mL] water
- 1 tablespoon [15 g] butter or margarine
- 1 egg yolk
- 1/2 teaspoon [2.5 mL] finely grated lemon rind
- 4 teaspoons [20 mL] freshly chopped parsleyor
2 teaspoons [10 mL] dried parsley
- 1 teaspoon [5 mL] lemon juice
- Pepper, to taste
- Pinch of nutmeg
- 1 egg white
- Dijon mustard
- Watercress
- Tomato pieces
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- Prick potatoes all over with a fork; arrange potatoes into microwave-oven, onto a paper towel.
- Microwave for 8 1/2 to 9 minutes on 'MAXIMUM', turning and re-arranging potatoes at half-time.
- Wrap potatoes in al foil; set aside for 5 minutes.
- Meanwhile, boil smoked haddock in water, covered, for 3 to 3 1/2 minutes on 'MAXIMUM', turning dish at half-time.
- Cool; using a fork, break-up fish removing skin and bones.
- Half potatoes lengthwise; remove and puree potato meat.
- Mix in butter or margarine, egg yolk, lemon rind, parsley and lemon juice.
- Mix in broken up fish; sprinkle with pepper and nutmeg.
- Beat egg white until stiff peaks form; fold into fish mixture.
- Stuff potatoes with mixture.
- Arrange stuffed potaotes onto a plate, lined with a paper towel.
- Microwave for 4 to 5 minuntes on 'MAXIMUM', turning plate twice.
- Garnish stuffed potatoes with Dijon mustard and watercress.
- Serve, along with tomato pieces.
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