Leek and potato rosti with monkfish kebab Recipe

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


  • 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


  • 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.

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