Cut the one end off each sweet potato. Cut the other end at a sharp diagonal slant. Carefully hollow each sweet potato out, leaving a 1 cm skin ‘shell’ and reserving the flesh for another dish.
Stand the ‘shells’ upright on an oven-safe serving platter with the diagonal point facing upwards. Pop into a moderate oven to reheat while you prepare the filling.
Filling: Heat the oil in small frying pan and sauté onion until light golden. Add the Sea Harvest Hake and Haddock cubes together with the seafood mix and sauté briefly before you add the stock.
Bring to a boil, cover and simmer for 3 - 4 minutes until fish is no longer opaque, but white.
Now, whisk together the milk, mustard and corn flour. Add to the fish and gently bring to a boil, stirring occasionally. Cook until thickened, using more corn flour if necessary. Remove from heat.
Stir in the cheese and herbs. Spoon mixture into the now-warmed-through sweet potatoes and serve with a green salad or steamed green beans and yellow patty pans.
Note: Always use frozen fish straight from the freezer. Valuable water-soluble nutrients are lost in the defrosting process.
Reprinted with permission of I Love Cooking. To see more
recipes, click here.