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Serves/Makes: 2

Ingredients:

• 8 ounces (227 g) smoked haddock
• 2 (8-ounce / 227-g each) potatoes
• 3 tablespoons (45 mL) water
• 1 tablespoon (15 mL) butter or margarine
• 1 egg yolk
• 1/2 teaspoon (2.5 mL) finely grated lemon rind
• 4 teaspoons (20 mL) freshly chopped parsley or
  2 teaspoons (10 mL) dried parsley
• 1 teaspoon (5 mL) lemon juice
• Pepper, to taste
• Pinch of nutmeg
• 1 egg white
• Dijon mustard
• Watercress
• Tomatoes

How to cook:

• 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; with 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 potatoes onto a plate, lined with a paper towel.
• Microwave for 4 to 5 minutes on ''MAXIMUM'', turning plate twice.
• Garnish stuffed potatoes with Dijon mustard and watercress
• Serve, along with tomatoes.

Notes:

Oven: 700 watts
Waiting time: 5 minutes

This recipe for Haddock Stuffed Baked Potatoes serves/makes: 2

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Main Ingredient: Haddock
Preparation Method: Microwave