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
Equipment:
box grater skillet
Recipe steps:
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!
