Potato rosti is one of my favourite brunch choice so when I saw these lovely midnight pearl potatoes at the market, I was excited about using these beauties to make a different type of potato rosti. Little did I know that potato rosti is one of those frisky little things that looked so easy yet so difficult to perfect. The version below is supposedly the method used by Nordics who are known for their rostis and seems to do the trick.
Difficulty: Medium
Time: 15min prep, 1hr cooking
Serves: 2
Ingredients
Purple Potato Rosti
- 2 midnight pearl potatoes
- butter for panfrying
- salt
Smoked Cod
- 2 smoked cod fillets
- 2 cups of milk
- 1 bay leave
63 Degree Egg
- 2 eggs
Fried Leeks
- handful of leeks finely sliced
- oil for frying
Turmeric Mayonnaise
- 2 heaped tbsp good quality mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp tumeric powder
- salt
- pepper
Garnish
- 6 tsp creme fraiche
- fennel fronds
- sorrel leaves
Method
1. Boil a pot of water and cook the potatoes for 6 minutes. Cool it by rinsing it in cold water and leave it in the fridge.
2. Cook the eggs in a sous vide bath at 63.5 degrees over 45 minutes. Take it out and set aside once done.
3. Poach the smoked cod in a sauce pan with milk and bay leaf over low heat and let it simmer for 8 minutes. Take it out and set aside to cool. Careful flake up the flesh once cooled.
4. Deep fry the finely sliced leeks and set aside.
5. Make the turmeric mayonnaise by mixing all the ingredients together in a bowl and season to taste. It's best to under season most of the ingredients in this dish as the smoked cod is fairly salty.
6. Peel and finely grate the parboiled potatoes. Cook in a small non-stick pan with butter until the rosti is formed and golden brown. Flip over and cook the other side until golden brown. Repeat until all the potatoes are finished. This should make about 4 thin or 2 thick potato rostis,
7. Assemble by laying the fried leeks at the bottom, followed by potato rosti. Spoon some of the turmeric mayonnaise in the middle of the rosti, before topping it with the smoked cod, 63 degree egg and garnish. Enjoy!
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