Potatoes stuffed with prawns and monkfish
If there is a recipe that triumphs on our tables, that is any that has potatoes. And although it seems that some potatoes detract from our Christmas tables, nothing further, not only because we can dress them up as a party accompanying them like the ones we bring you today with prawns and monkfish, but also because we are sure that they will delight young and old.
Ingredients
- 4 medium potatoes, monalisa variety
- 150 g of prawns or king prawns
- 80 g clean monkfish
- 1/2 onion
- 1 garlic
- extra virgin olive oil
- Salt
- Pepper
- 1 tablespoon cornstarch
- Approximately 1 glass of coffee milk
- powdered parmesan
- chopped fresh parsley
Preparation
- Wash the potatoes well under the tap and cook them in a cooking pot High Steel Gray with plenty of salted water for 30 minutes or until tender when pierced with a knife.
- Let them cool and peel. We remove a little potato from one of the parts horizontally so that when placed on a surface they remain straight and do not move.
- We cut the other end and empty them inside with the help of a ball punch or a spoon. We must try to leave 1/2 centimeter thick on the walls so that they do not crumble and the bottom is not completely emptied.
- Salt lightly and place them in a oven plate Efficient, we booked.
- We prepare the filling, for this we peel the prawns or prawns, remove the intestine with the help of a lace and reserve.
- Chop the monkfish loins and reserve.
- Chop half an onion. Pour a splash of extra virgin olive oil into a skillet from our Red Rock collection and fry the onion. Add the peeled and minced garlic and continue frying.
- Add the lightly seasoned monkfish and fry. Next, add the chopped prawns and sauté for a minute. Add a dessert spoonful of cornstarch, fry lightly and add a splash of milk, the amount of milk will depend on how thick we want the filling, we recommend adding milk little by little.
- Fill the potatoes with this filling. Sprinkle with Parmesan powder and bake in a preheated oven at 230ºC, grill-fan option for 3-5 minutes or until golden brown.
- Before serving, sprinkle with chopped fresh parsley.
Photography and recipes by MJ .
