Leek And Potato Rosti With Monkfish Kebab Recipe

Leek and potato rosti with monkfish kebab is a delicious and flavorful dish that combines the earthy taste of leeks and potatoes with the delicate flavor of monkfish. The rosti is made by grating potatoes and leeks, then frying them until crispy on the outside and tender on the inside. The monkfish kebab is marinated in a mixture of herbs and spices, then grilled to perfection. This dish is perfect for a special occasion or a weeknight dinner.

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35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
Leek And Potato Rosti With Monkfish Kebab
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Ingredients for Leek And Potato Rosti With Monkfish Kebab Recipe

  • 1/2 Large Potatoes, Grated
  • 1/2 Leeks, Grated
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon All Purpose Flour
  • 1/2 tablespoon Olive Oil
  • 125 gram Monkfish Fillets
  • 1/2 tablespoon Lemon Juice
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Chopped Fresh Herbs

Directions: Leek And Potato Rosti With Monkfish Kebab Recipe

Cooking Directions

  • STEP 1.Grate the potatoes and leeks, then squeeze out any excess moisture.
  • STEP 2.Mix the grated potatoes and leeks with salt, pepper, and flour.
  • STEP 3.Heat oil in a pan and add spoonfuls of the potato and leek mixture, pressing them down to form rosti.
  • STEP 4.Cook the rosti for a few minutes on each side until golden brown and crispy.
  • STEP 5.Meanwhile, marinate the monkfish in a mixture of olive oil, lemon juice, garlic, and herbs.
  • STEP 6.Thread the marinated monkfish onto skewers and grill for 4-5 minutes on each side until cooked through.
  • STEP 7.Serve the leek and potato rosti topped with the grilled monkfish kebabs.

Cooking Tips

  • Make sure to squeeze out any excess moisture from the grated potatoes and leeks to ensure crispy rosti.
  • You can add grated cheese to the rosti mixture for extra flavor.
  • If you don't have monkfish, you can use other firm white fish like cod or halibut for the kebabs.

Storage and Serving

  • Leftover rosti can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the rosti in a preheated oven at 350掳F (175掳C) for about 10 minutes.
  • Serve the leek and potato rosti with a side salad or steamed vegetables for a complete meal.
Nutrition
value
442
calories per serving
12 g Fat25 g Protein54 g Carbs9 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    25g
  • Carbs
    54g
  • Fiber
    9g

MacroNutrients

  • Carbs
    54g
  • Protein
    25g
  • Fiber
    9g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    163mg
  • Iron
    5mg
  • Vitamin A
    229mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    110mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    167mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    136mg
  • Manganese
    < 1mg
  • Phosphorus
    424mg
  • Selenium
    53mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp