Rainbow Trout Rösti
 
Ingredients:  
6 Ocean JewelTM Rainbow Trout fillets, thawed
1 cup sour cream
2 tbsp prepared horseradish
2 tsp finely grated lemon zest
4 large Yukon Gold potatoes (about 12 oz each)
1/2 cup finely chopped green onions
2 tbsp finely chopped fresh parsley
2 tsp salt, divided
1 tsp pepper
1/2 cup clarified unsalted butter (approx.)
1/4 cup olive oil
6 cups packed baby arugula
1 tbsp fresh lemon juice
2 tbsp finely chopped fresh dill
 
DIRECTIONS:

1. Stir together sour cream, horseradish and lemon zest; refrigerate until ready to use.
2. Parboil potatoes in boiling water for 5 minutes or until semi-firm. Drain and cool. Refrigerate until cold.
3. Peel potatoes and shred into a large bowl; stir in green onions, parsley, 1 tsp salt and pepper. Shape mixture into packed 1/4 cup size rounds; place on a baking sheet and refrigerate for 20 minutes.
4. Heat half of the butter in a large non-stick skillet over medium-high heat. Fry potato cakes for 10 minutes, turning once and pressing down gently to flatten to 1/2 inch thick, or until golden brown, using more butter as needed. Transfer to a wire rack set over baking sheet; place in 250°F (120°C) oven.
5. Wipe out skillet and heat oil over medium-high heat. Lightly season fish with remaining salt. Halve the fillets for a main course or cut into thirds for an appetizer portion. Place fish in skillet skin side down; cook turning once, for 3 to 4 minutes or until flakes easily with a fork and cooked through.
6. Toss arugula with lemon juice and divide among 12 plates; top with a potato cake, layer with a piece of fish and a dollop of sour cream mixture, and sprinkle with dill.

Tip: For a make-ahead rösti, reheat cooked and refrigerated rösti on a baking sheet in 350°F (180°C) oven for about 10 minutes or until heated through.

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Quantity Item Your cost
6 Ocean JewelTM Rainbow Trout fillets, thawed $
1 cup sour cream $
2 tbsp prepared horseradish $
2 tsp finely grated lemon zest $
4 large Yukon Gold potatoes (about 12 oz each) $
1/2 cup finely chopped green onions $
2 tbsp finely chopped fresh parsley $
2 tsp salt, divided $
1 tsp pepper $
1/2 cup clarified unsalted butter (approx.) $
1/4 cup olive oil $
6 cups packed baby arugula $
1 tbsp fresh lemon juice $
2 tbsp finely chopped fresh dill $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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