Potato Rosti With Oven Baked Rainbow Trout, Creme Fraiche, Butter Lettuce, Radish And Dill
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Potato Rosti With Oven Baked Rainbow Trout, Creme Fraiche, Butter Lettuce, Radish And Dill
Ingredient
1kg Desiree potatoes, peeled
100g salted butter
50ml Red Island olive oil
2 whole 300-350g rainbow trout
120g crème fraiche
½ bunch dill, picked
1 lemon, zest and juice
Butter Lettuce, Radish And Dill Salad
1 butter lettuce, washed and picked
4 red radish, thinly sliced
½ bunch dill, picked
1 lemon, juice
2tblsp Red Island olive oil
Salt and pepper
Method
Preheat your oven to 200 degrees.
Boil the potatoes whole in heavily salted water until they are ¾ cooked. Put aside and let them cool for 5mins. Take a grater and grate the potatoes on the finest setting.
Take a large heavyset frying pan and place on high heat. Add the butter and olive oil. Take all of the potato mix, and press it into the frying pan, making a large round disc. Season with salt and pepper and cook it for 10mins until it’s golden on the underside and around the edges.
To finish, place in the oven for 5mins or until the top becomes golden brown. Remove the pan from the oven. To serve, take a large wooden chopping board or serving platter and place over the top of the frying pan. Holding the frying pan in one hand and the platter in the other, flip it over to remove the rosti from the frying pan. This leaves the crispy golden side of the rosti facing up.
In the meantime, take a tray and line it with baking paper. Lay the trout on the tray and heavily season with flaked salt and pepper on both sides. Place in the oven and bake for 12-15mins.
Pick some of the lovely pink flesh off the trout and scatter it over the rosti. Using a large spoon, evenly distribute the crème fraiche over the top of the rosti, then sprinkle the picked dill over rosti. Take a microplane and zest the lemon over the top as well as half the juice. Season well with flaked salt and pepper.
Butter Lettuce, Radish and Dill Salad
Take a large stainless steel bowl and add the picked butter lettuce leaves, radishes and dill.
In a coffee cup, combine the lemon juice, olive oil, salt and pepper. Stir well using a teaspoon, and then pour over the top of the salad. Lightly toss.
Recipe by Mark LaBrooy
