Leek and potato rosti with monkfish kebab recipe

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serves: 4
Cost: not
Prep: 20 min
Cooking: 15 min
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  • A delicious rich leek-flavoured potato rosti topped with monkfish skewered onto a kebab of lemon grass.


    • Rosti
    • 750g (1lb 10oz) old potatoes such as Maris Piper, peeled and coarsely grated
    • 450g (1lb) leeks, trimmed and finely shredded in a food processor
    • 1 clove garlic, crushed
    • 40g (1 1/2oz) butter
    • 1 medium egg
    • Ground Sea salt and black pepper
    • 1tbsp light and mild olive oil for frying
    • Kebab
    • 8 sticks of lemon grass
    • 500g (18oz) monkfish tail, skinned and bone removed
    • 2 red peppers, cut into 16 pieces
    • 8 bay leaves
    • 2 lemons, grated zest and juice
    • 1tbsp light and mild olive oil
    • To serve
    • Mixed leaf salad


    • Preheat oven to 220°C/425°F/gas 7. Pat grated potato with kitchen paper to remove excess moisture. Microwave for 5 mins with the butter in a covered bowl.

    • Add the shredded leek and garlic and cook for a further 3 mins. Season well and bind together with the egg. Chill until ready to cook.

    • Meanwhile prepare the kebabs. Cut the monkfish into large cubes and thread onto the lemon grass skewers along with the bay leaf and red pepper. Place in a container and drizzle with the lemon juice and olive oil. Cover and chill until ready to cook.

    • To cook rosti shape into 8 x 8cm rounds using a pastry cutter and shallow fry over a very gentle heat for 10 mins on each side until crisp and golden, turning carefully with a fish slice.

    • Grill marinated kebabs for 6-8 mins under a hot grill, turning half way through cooking.

    • Serve kebabs on top of the rosti along with a mixed leaf salad.

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