Smoked fish rosti with seasonal greens

Name: Smoked fish rosti with seasonal greens
Yield: 4
Ingredients: 1.2kg Binji potatoes (substitute Dutch creams), peeled, coarsely grated; Juice of 3/4 lemon; 3 tsp each cumin and coriander seeds, toasted; 1 1/2 tsp fennel seeds, toasted; 20.00 ml ground turmeric; 60g cornflour; 135g potato starch; 1 egg and 1 eggwhite, lightly beaten together, plus 8 extra eggs; 300g smoked fish, broken into small pieces; 60ml sunflower oil; 100ml white vinegar; Snowpea tendrils (optional) and baby spinach, to serve; 40.00 ml sunflower oil; 1 eschalot, finely chopped; 60ml white wine; Juice of 1 1/2 lemons; 20.00 ml caster sugar; 100ml pure (thin) cream; 150g chilled unsalted butter, chopped

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by delicious. team

delicious. team

Oct 01, 2018

“Since putting this dish on the menu two years ago, we can only take it off for a short time, due to customer demand" - Alex Mullan, Pigeon Hole Cafe, Hobart.

1.2kg Binji potatoes (substitute Dutch creams), peeled, coarsely grated
Juice of 3/4 lemon
3 tsp each cumin and coriander seeds, toasted
1 1/2 tsp fennel seeds, toasted
1 tbs ground turmeric
60g cornflour
135g potato starch
1 egg and 1 eggwhite, lightly beaten together, plus 8 extra eggs
300g smoked fish, broken into small pieces
1/4 cup (60ml) sunflower oil
100ml white vinegar
Snowpea tendrils (optional) and baby spinach, to serve

Beurre blanc

2 tbs sunflower oil
1 eschalot, finely chopped
1/4 cup (60ml) white wine
Juice of 1 1/2 lemons
1 tbs caster sugar
100ml pure (thin) cream
150g chilled unsalted butter, chopped

Method

1.

Preheat oven to 100°C. Grease a baking tray and line with baking paper.
2.

Place potato in a clean tea towel and squeeze out excess water. Transfer to a bowl with lemon juice and toss to combine. Using a mortar and pestle, grind cumin, coriander and fennel to a powder. Add cumin mixture, turmeric, cornflour, potato starch and beaten egg mixture to potato mixture, toss until well combined. Fold through fish.
3.

Heat oil in a large non-stick frypan over medium-high heat. In 3 batches, add 1/3 cup potato mixture to pan and, using a spatula, press to 2cm thick. Cook for 4-6 minutes each side or until golden. Transfer rostis to prepared tray, cover with foil and place in oven to keep hot. Repeat with remaining potato mixture.
4.

For the beurre blanc, heat oil in a deep-sided medium frypan over medium heat. Reduce heat to medium-low, add eschalot and cook, stirring occasionally, for 10 minutes or until softened but not coloured. Add wine, lemon juice and sugar, increase heat to high and bring to a simmer. Cook for 3 minutes or until reduced by half. Add cream and cook, stirring occasionally, for 3 minutes or until reduced by half. Remove from heat and gradually whisk in butter, 1 piece at a time, waiting for each piece to melt before adding the next, until all butter is incorporated and the beurre blanc is thickened. Cover to keep warm.
5.

Meanwhile, to poach eggs, break extra eggs into individual cups, set aside. Fill a deep saucepan two-thirds full with hot water, add vinegar and place over medium-high heat. Heat water until bubbles are visible on the bottom of the pan but not breaking the water’s surface (keep the water in this state throughout the poaching process). Using a large spoon, stir water to form a whirlpool, then, in 4 batches, drop eggs into whirlpool and cook, without stirring, for 3 1/2 minutes, or until cooked to your liking. Scoop out with a slotted spoon and drain on paper towel. Repeat with remaining eggs.
6.

Divide rostis among serving plates, top with poached eggs, snowpea tendrils, if using, and baby spinach. Drizzle with beurre blanc to serve.