A delicious rich leek-flavoured potato rosti topped with monkfish skewered onto a kebab of lemon grass.
Ingredients
- 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
Method
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.
