Leek and Potato Rosti with Monkfish Kebab

A delicious rich leek flavoured potato rosti topped with monkfish skewered onto a kebab of lemon grass. The rosti mix can be made in advance, chilled and then cooked to order. Likewise prepare the kebabs and leave in the marinade for up to 24 hours before cooking.

Serves 4
Prep 20 minutes
Cook 15 – 20 minutes

750g old potatoes such as Maris Piper, peeled and coarsely grated
450g leeks, trimmed and finely shredded in a food processor
Clove garlic, crushed
40g butter
1 medium egg
Sprinkling ground sea salt and black pepper 
1 tbsp light and mild olive oil for frying

8 sticks of lemon grass
500g monkfish tail, skinned and bone removed
2 red peppers, cut into 16 pieces
8 bay leaves
2 lemons, grated zest and juice
1 tbsp light and mild olive oil

Pat grated potato with kitchen paper to remove excess moisture. Microwave for 5 minutes with the butter in a covered bowl. Add the shredded leek and garlic and cook for a further 3 minutes.

Season well and bind together with the egg. Chill until ready to cook.

Meanwhile prepare the kebabs. Cut the monkfish into large cubes and thread onto the lemon grass skewers along with the bay leaf and red pepper. Place in a container and drizzle with the lemon juice and olive oil. Cover and chill until ready to cook.

To cook rosti shape into 8 x 8cm rounds using a pastry cutter and shallow fry over a very gentle heat for 10 minutes on each side until crisp and golden turning carefully with a fish slice.

Grill marinated kebabs for 6-8 minutes under a hot grill turning half way through cooking.

Serve kebabs on top of the rosti along with a mixed leaf salad.

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