Preparation

1. Clean and slice leek

2. Chop anchovies quite small

3. Take skin of all the fish and chop into bite size pieces

4. Chop parsley

5. Grate cheese

Instructions

1. Pierce potatoes and bake for 1 – 1 ½ hours until soft and the skins are crisp.

2. Lower the oven temperature to 200°c/180°c fan – 400¯f – Reg 6

3. Take out and allow to cool a little so you can handle them!

4. While the potatoes are cooking make the fish filling

5. Spoon mixture into tins and bake for 20 minutes until cooked in center.

6. Fry the leeks until they are just softening, add the fish, parsley, crème fraiche, mustard, and season to taste, stir and take off the heat you don’t want the fish to overcook.

7. Once you can handle the skins scoop out most of the flesh, be careful not to break through the skins and leave a good layer of potato.

8. Put the fish filling into each skin and put each half into a bun baking tray

9. Mix cheese with a little crème fraiche to the discarded potato flesh and season well, this is your topping so spread over each skin.

10. Put them back in the oven for approx. 30 minutes until fish cooked and topping brown and bubbling.