Smoked Haddock Rosti Starter Food

SMOKED HADDOCK WITH POTATO AND PARSNIP RöSTI

Steps:

• Preheat the oven to 220 C/425°F.
• Peel the potatoes and parsnips, and grate them into a large bowl. Chop the spring onions and chervil and add them, season with salt and pepper. Mix thoroughly, adding 50 ml olive oil.
• Cook rösti in two batches. Heat large frying pan with 25 ml of the oil. Press half of the rösti mixture into the hot pan in a flat layer.
• Cook on moderately high until the bottom crisps up, then turn it over on to the hot baking sheet. Repeat with the rest of the mixture.
• Oil the haddock fillets and put them on to another baking sheet.
• Put both sheets into the oven for 10 minutes (rösti on the top where it's hotter - check it after 5 minutes).
• Meantime, crush the garlic and cook it in 10 ml of the olive oil until it begins to soften. Add spinach, stir until it has wilted completely. Press out the liquid that has formed while cooking, season and keep warm.
• Poach the eggs in water and vinegar - aim for a runny yolk.
• To serve, cut a wedge of the rösti, crown it with the spinach, haddock and on the top the poached egg.

SMOKED HADDOCK ROSTI STARTER

Steps:

• Rinse onion in cold water, dry in a dish towel.
• Dry Potatoes in a dish towel.
• Mix onion, garlic and potatoes.
• Slice Haddock.
• Heat oil, add 1/2 of potato mixture, press down, season.
• Add a layer of fish.
• Sprinkle with lemon, parsley and pepper.
• Top with remaining potatoes, press down firmly.
• Cover with tin foil and cook ovr lowest heat for 25-30 minutes.
• Pre heat Grill 2-3 minutes before the end of cooking time.
• Remove tin foil and brown under the grill.
• Serve on a warmed dish with Salad, Creme Fraiche and Lemon Wedges.

SMOKED HADDOCK RISOTTO

Steps:

• Sauté diced onion and garlic in a small splash of olive oil or water in a large pot.
• Add milk and smoked haddock fillets to your pot. Leave these to simmer on low to medium heat for about 2 minutes, then flip the fish and repeat on the same side. Remove the fish from the pot, discard the fish skin, and leave the fillets on the side for now.
• Add risotto rice, thyme and about a quarter of the chicken stock to the pot. Leave the risotto to simmer on medium heat while stirring regularly until the rice has absorbed the majority of the liquid. Add more chicken stock. Repeat this process until all the liquid has been absorbed.
• When the rice has absorbed the majority of the chicken stock, taste to make sure that the rice has softened. If not, you can keep adding more stock.
• Add grated Parmesan cheese, peas, spinach, and flaked haddock to the pot. Stir to incorporate the ingredients evenly.
• Season the risotto with salt, pepper and lemon juice to taste, and serve.

SMOKED HADDOCK, LEEK AND POTATO BROTH

Steps:

• Preheat the oven to 130 C/250°F.
• Cut the tomatoes in half lenghtways and arrange them on a baking sheet, sprinkle with salt and pepper and half of the basil, parsley and thyme. Bake in the oven for two hours until they are wrinkled and dry looking. Let the cool off, and then puree them in a blender.
• Wash the leeks and cut them into inch lenght pieces. Peel and dice potatoes.
• Skin the haddock fillets and chop them into bite-sized pieces.
• Bring stock to boil in large pot and add the tomato puree and stir. Reduce the heat and let simmer for 10 minutes.
• Add the leeks and potatoes and simmer for a further 25 minutes until the potatoes are cooked, but firm.
• Add the remaining herbs, the paprika, haddock and simmer for five minutes. Season with salt and pepper and serve.

SMOKED HADDOCK TARTS

Steps:

• To make the pastry, pulse the flour, lard and butter in a food processor until it resembles fine breadcrumbs. Sprinkle over 1½ tbsp cold water and pulse again until the pastry just comes together. Divide into 6 pieces, wrap in cling film and chill in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Roll each ball of pastry into a 12cm disc on a lightly floured surface and use to line 6 x 8cm tartlet tins. Line the tarts with baking parchment and baking beans, and chill in the fridge for 20 mins. Bake on a tray in the oven for 15 mins, then remove the baking beans and bake for a further 5 mins until golden. Brush with the egg yolk and return to the oven for 2 mins.
• Meanwhile, to make the filling, heat the butter in a small saucepan, add the leek and cook for 5 mins until beginning to soften. Add the garam masala, turmeric and seasoning, and cook for a further 5 mins. Turn down the oven to 160C/140C fan/gas 3 and lightly whisk together the cream, egg and yolks, and some seasoning.
• Divide the leek mixture between the tart cases, arrange the smoked haddock pieces on top and fill with the cream mixture to just below the pastry rim. Bake for 15-20 mins. Allow the tarts to cool a little in their tins, then serve with a handful of mixed salad leaves, if you like.