Smoked Haddock With Potato And Parsnip Rösti Recipes

SMOKED HADDOCK WITH POTATO AND PARSNIP RöSTI

Smoked Haddock With Potato and Parsnip Rösti image

This dish has a wonderful set of different textures and flavours. The recipe is from the London fish restaurant called Livebait.

Provided by kolibri

Categories European

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

500 g potatoes
500 g parsnips
1 bunch chervil
110 ml virgin olive oil
6 (125 g) smoked haddock fillets, undyed if possible
1 garlic clove
50 g butter
500 g spinach
4 eggs
500 ml water
100 ml white vinegar

Steps:

Preheat the oven to 220 C/425°F.
Peel the potatoes and parsnips, and grate them into a large bowl. Chop the spring onions and chervil and add them, season with salt and pepper. Mix thoroughly, adding 50 ml olive oil.
Cook rösti in two batches. Heat large frying pan with 25 ml of the oil. Press half of the rösti mixture into the hot pan in a flat layer.
Cook on moderately high until the bottom crisps up, then turn it over on to the hot baking sheet. Repeat with the rest of the mixture.
Oil the haddock fillets and put them on to another baking sheet.
Put both sheets into the oven for 10 minutes (rösti on the top where it's hotter - check it after 5 minutes).
Meantime, crush the garlic and cook it in 10 ml of the olive oil until it begins to soften. Add spinach, stir until it has wilted completely. Press out the liquid that has formed while cooking, season and keep warm.
Poach the eggs in water and vinegar - aim for a runny yolk.
To serve, cut a wedge of the rösti, crown it with the spinach, haddock and on the top the poached egg.

Nutrition Facts : Calories 495.5, Fat 27.6, SaturatedFat 7.8, Cholesterol 209.3, Sodium 455.6, Carbohydrate 33.1, Fiber 7.8, Sugar 5.2, Protein 29.8

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