|Sat Fat 6g|
Grate the potato and carrot into a clean tea-towel and squeeze out any water.
In a large bowl add the grated potato and carrot and mix in the curry powder, spring onions, egg yolk and coriander, mix well.
Divide the rosti mixture in 4 and then shape into rosti shapes (flat circular shape approx. 15cm in diameter). Heat the sunflower oil in a large frying pan and cook the rosti’s until golden and crisp before turning cooking on the other side.
While the rosti is cooking place a pan of water on the stove about 3” deep and bring to a simmer and add a tablespoon of white wine vinegar.
Pop your grill onto high. Place the haddock onto a tray, dot with 10g of the butter and cook for about 6-7 minutes.
Crack the eggs into the simmering water and poach for 3-4 minutes.
Lastly melt the remaining 10g of butter in a saucepan and cook the spinach until wilted.
To plate up, place the rosti on your plates, top with the spinach, then the haddock and finally the poached egg. I like to sprinkle a little curry powder before serving.
400g Rooster or Maris Piper potatoes, peeled
4 Smoked haddock portions, about 180g per portion
200g carrot, peeled
2tsp curry powder
2 egg yolks
1tsp fresh coriander
2 spring onions, finely chopped
120g spinach leaves
4 large eggs
2tbsp sunflower oil for frying
1tbsp white wine vinegar
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
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This simple recipe finds the spud combined with a succulent chicken breast and an indulgent creamy sauce comprised of beautiful garlic, onion and zesty flavours.
Why not put the leftovers from your roast chicken to use? This is a really tasty dish that can be frozen and brought out whenever you need a warming boost.