Potato Rosti with Trout Topping
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(0 votes)
Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- For the fish
- 1.333 cups Rice
- 1 cup sugar
- 8 Tea bag (herbal tea or black tea)
- 18 ozs trout (ready to eat, skinless)
- For the potato cakes
- 3 ½ cups waxy potatoes (peeled and coarsely grated)
- 1 egg
- ½ cup flour
- Nutmeg
- 3 Tbsps clarified butter
- Plus
- ⅔ cup Sour cream
- 2 Tbsps cream (at least 30% fat)
- 1 Tbsp lemon juice
- ½ cup Arugula (to garnish)
Preparation steps
1.
To make the fish, line a wok with aluminium foil and heat well. Add the rice, sugar and the contents of the tea bags. Mix everything together well until it starts to smoke.
2.
Cover with aluminium foil, place the fish on top and cover with the lid. Smoke for 20-25 minutes.
3.
Mix the potatoes with the egg and the flour and season with salt, ground black pepper and nutmeg.
4.
Heat the clarified butter in a pan and place spoonfuls of the potato mixture into the pan. Press flat and fry on each side until golden brown. Remove the potato cakes from the pan and drain on kitchen paper.
5.
Mix together the sour cream and the cream and season with salt, ground black pepper and lemon juice.
6.
Place some of the smoked trout and a dollop of the sour cream on three potato cakes and garnish with the rocket. Serve immediately.
