Plate your rosti and lay the cod on top and a few dollops of cream sauce to finish.

Ingredients

  • 4 thick cod steaks
  • 1 kg potatoes (preferably roosters or something similar)
  • small handful of thyme
  • sea salt and white pepper
  • vegetable oil for cooking
  • flour
  • for the cream sauce:
  • 250 g mushrooms (sliced)
  • 1 small onion (diced)
  • handful of chives (chopped)
  • 50 ml cream
  • 50 g butter
  • 300 g leeks (finely sliced)
  • salt and pepper

Method

For the Rosti:

  1. Peel the potatoes.
  2. Grate potatoes.
  3. Remove excess water by wrapping potato grating in dry tea towel.
  4. Squeeze the extra liquid over a bowl or sink.
  5. Season the potato with sea salt and white pepper.
  6. Add a selection of fresh herbs.
  7. Evenly spread the grated potato into a hot pan.
  8. Fry for 3 minutes on each side.
  9. Turn your Rosti, adding one or two more cubes of butter.

For the Cod:

  1. Season plain flour.
  2. Coat the fish fillet in flour.
  3. Tap off the excess flour.
  4. Add butter to hot pan.
  5. Add your fish, a drop of water and put the lid on.
  6. Cook on both sides until golden brown.

For the Cream Sauce:

  1. Chop your onions and mushrooms.
  2. Finely slice leeks.
  3. Sweat onions in butter until soft.
  4. Add mushrooms, cream, butter, chives and some sea salt.
  5. Plate your rosti and lay the cod on top and a few dollops of cream sauce to finish.