Rösti, a Swiss potato pancake or hash brown, is famous for its golden exterior and soft center. We drizzled ours with malt vinegar for bright acidity and a hint of ale. We could almost just eat an entire rösti for dinner, but we added an elegant fillet of hake, bursting sweet tomatoes and a super-simple tangy parsley sauce for a balanced meal. We can’t get enough. Cook, relax and enjoy!
What you’ll need:
2 large russet potatoes 1 garlic clove 12 oz hake 1 pint cherry tomatoes 1 tsp malt vinegar fresh parsley sprigs 1 lemon 2 Tbsp salted butter olive oil coarse salt freshly ground black pepper
box grater skillet
- Grate potato
Peel and grate potato and garlic. Mix with 2 teaspoons salt and few grinds of black pepper.
- Form potato rösti
Heat 2 tablespoons oil in a skillet over medium. Add potato mixture, pressing to flatten to the size of the skillet (9 inches). Cook until browned on the bottom, about 10 minutes.
- Brown both sides
Loosen sides first then center of rösti and flip and brown on the other side, about 10 minutes. Remove from skillet and drizzle with half vinegar packet.
- Prepare fish & tomatoes
Preheat oven to broil with rack 6 inches from heat. Place fish on one side of a rimmed baking sheet and drizzle with 1 teaspoon oil; season with salt and pepper. Add tomatoes to other side of sheet, toss with 1 teaspoon oil and season with pepper and ¼ teaspoon salt.
- Broil fish
Place sheet pan in oven and broil until fish is cooked through, about 5 minutes. Remove fish and continue cooking tomatoes for 5 minutes.
- Make sauce & assemble
Zest lemon and remove parsley leaves from stems then finely chop. Melt butter in a small saucepan; stir in lemon zest, juice of ½ the lemon and parsley. Cut rösti in half, place each half on plates, top with fish, spoon sauce over fish and serve with tomatoes. Enjoy!