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.