|Sat Fat 6g|
A beautiful Indian recipe which finds traditional Indian spices being complimentarily soothed by the presence of coconut milk and flavours of mint. You'll also be taken through the process of making a sambal and chutney.
Grate the potato and carrot into a clean tea-towel and squeeze out any water.
In a large bowl add the grated potato and carrot and mix in the curry powder, spring onions, egg yolk and coriander, mix well.
Divide the rosti mixture in 4 and then shape into rosti shapes. Heat the sunflower oil in a large frying pan and cook the rosti’s until golden and crisp before turning cooking on the other side.
While the rosti is cooking place a pan of water on the stove about 3” deep and bring to a simmer and add a tablespoon of white wine vinegar.
Pop your grill onto high. Place the haddock onto a tray, dot with 10g of the butter and cook for about 6-7 minutes.
Crack the eggs into the simmering water and poach for 3-4 minutes.
Lastly melt the remaining 10g of butter in a saucepan and cook the spinach until wilted.
To plate up, place the rosti on your plates, top with the spinach, then the haddock and finally the poached egg. I like to sprinkle a little curry powder before serving.
400g Fluffy potatoes (such as Maris Piper or King Edward), peeled
4 Smoked haddock portions, about 180g per portion
200g carrot, peeled
2tsp curry powder
2 egg yolks
1tsp fresh coriander
2 spring onions, finely chopped
120g spinach leaves
4 large eggs
2tbsp sunflower oil for frying
1tbsp white wine vinegar
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Tasty at any time of the day, these scones are a simple way of using up any leftover mash to create a lush brunch dish.