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Fish'n'Rösti (Fish Filet in Crispy Potato Crust) 白身魚のカリカリポテト包み ロスティ | OCHIKERON | Create Eat Happy
Ingredients
- White fish300 g
- Potato200 g
- Kayanoya Vegetable Dashi Stock Powder or Salt & Pepper
- Olive oil1 tbsp
- Watercress
- Lemon
Instructions
- Cut the potato into thin strips or grate it. Do not rinse the potato, as the starch helps it hold together. Squeeze out excess moisture.
- Cut the white fish in half or into three equal pieces, then season with one package of the dashi stock powder, or with salt and pepper.
- Coat the fish pieces with the potato strips.
- Heat the olive oil in a frying pan over medium heat. Place the fish in the pan, cover, and cook for 5 minutes, until the underside is crisp and golden brown.
- Flip the fish and cook uncovered for another 5 minutes, or longer on both sides if needed. It is done when both sides are golden and crisp.
- Serve on a plate, garnished with greens and lemon wedges.
Summarized from ochikeron's video. Watch it for the details.
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