Fish or Salmon Rosti

Pardon my unprofessionally arranged rosti as it was a last-minute decision to write this recipe post.

I was left with 2 pieces of rosti, with the kids fighting for more. Terribly empty plate with no sides, coupled with zero photo-taking skills. I will update the photos once I have another chance.

My family loves rosti and will always order a couple of pieces whenever we go Marche. As I queued beside the stall waiting for my food to be ready, I would always observe how the chefs did it. Looks really easy, just throw the shredded raw potatoes into the pan and cook. The rosti always come out pretty. I went home to try. It didn’t turn out the way it looked in the restaurant, and I am never a skilled cook! My rosti would always fall apart into oily pieces of shredded potatoes.

Today, I am sharing the recipe that finally works (and healthier too) after many trials-and-errors. Still a simple dish to make, the key here is the egg…. The starch from the potatoes is supposed to help bind the ingredients together, but not in my case..  Since I am sharing my first recipe here, I should also mention that I am not very particular about the aroma nor the taste of the food, as long as it still looks presentable and edible. For me, it is more important and practical to ensure that only healthy, natural ingredients are used, with as little processed input and sugar as possible.

Ingredients:

  • 5 large russet potatoes, shredded
  • Salmon or white fish (150 grams), chopped into small pieces
  • 1 red onion, chopped into small pieces
  • 2 eggs
  • Dill (1/2 to 2 teaspoon, depending on individual preference)
  • Salt (1/2 teaspoons)
  • Lemon juice (1 tablespoon)
  • Sour Cream or Cream Cheese
  • Coconut oil or Olive Oil for pan-frying.
(serves 4)

Preparation:

  • Deal with the onions first as the potatoes will turn brown soon after shredding;
  • Shredded the potatoes, and mix them with the chopped onions immediately together with the lemon juice. Both the lemon juice and onion will minimize the potatoes browning;
  • Avoid soaking the potatoes in water as this will remove the starch;
  • Combine the rest of the ingredients into the mixture. Although the salmon-potato combination may taste better, I choose to use white fish, which will be camouflaged by the potatoes. My son does not like fish!
  • Heat oil in pan. I use only coconut oil or olive oil to cook;
  • Tightly fill 2/3 a child’s cup with the potato mixture and unmold into the pan, pat into a cake;
  • Fry each side for just 2 minutes till brown (to avoid an oily kitchen and oily food);
  • Transfer the cakes into the oven and bake for another 20 minutes at 220ºC.
  • Serve with sour cream or cream cheese. Cream cheese works for this dish, but sour cream tastes better.

I will typically serve this dish with some sides such as steamed broccoli and carrots, along with a creamy soup. Last night’s soup was Cream of Watercress, my daughter loved it, my son hated it.

By the way, I am also thinking of making this in bulk for freezing since we will be busy with the newborns from next February onwards. After browning the cakes (just half-cooked), we can freeze them for future use.

Share
Advertisements

One Reply to “Fish or Salmon Rosti”

  1. Love yr rosti…