- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 large baking potatoes
- 20 g butter
- 4 x 150 g pollock fillet, skinned
- 2 tbsp seasoned flour
- 1 tbsp olive oil
- 1/2 lime, juice only
For the salsa and dressing
- 150 g frozen peas
- 150 g frozen broad beans
- 1 small red onion
- 1 small green birds eye chillies, finely chopped, seeds removed
- 4 tbsp roughly chopped coriander, with stems
- 2 tbsp cider vinegar
1. Put the whole potatoes in their jackets in a pan of boiling water, bring the water back to the boil then parboil for 10 minutes. Cool a little until easy to handle, then peel and coarsely grate the potatoes into a bowl. Season with salt and pepper.
2. Mould into rostis by shaping into flat burger-like rounds about 6cm in diameter so you have one rosti per person. Set aside.
3. Meanwhile, make the salsa. Blanch the peas in boiling water for 2 minutes, drain well. Blanch the broad beans for 3-4 minutes, drain, cool then remove the skins. Mix the peas and beans together with the red onion and chilli.
4. For the dressing, blend the coriander with the vinegar in a small food processor (or very finely chop and mix by hand). Stir into the pea and broad bean mixture. Season well.
5. Heat the butter in a large, preferably non-stick, frying pan. Add the rostis and fry over a medium heat for 4 minutes on each side, until crisp and golden. You might need to do this in batches. Drain on kitchen paper. Keep warm.
6. Coat the fish fillets in the seasoned flour and dust off any excess. Heat the olive oil in a large non-stick frying pan, add the fish skin-side down, then fry in the oil for a couple of minutes. Flip over then fry for a couple of minutes on the other side too. Squeeze over the lime juice.
7. For each serving, sit a piece of pollock on top of a rosti then spoon over some refreshing salsa.
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