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