Leeks and Potato Rösti with Monkfish Kebab Print E-mail

A rich leek-flavoured potato rösti topped with monkfish skewered on to a kebab of lemon grass. The rösti mix can be made in advance, chilled and then cooked when needed. Likewise, prepare the kebabs and leave in the marinade for up to 24 hours. 

Preparation time: 20 minutesImage
Cooking time: 15-20 minutes
Serves 4

For the rösti
750g (1 1/2 lb) maincrop potatoes such as Maris Piper, peeled and coarsely grated
450g leeks, trimmed and finely shredded in a food processor.
1 clove of garlic, crushed
40g (1 1/2 oz) butter
1 medium egg
a sprinkling of ground sea salt and black pepper
1 tbsp light and mild olive oil for frying

For the kebab
8 sticks of lemongrass
500g (1lb 2oz) monkfish tail, skinned, and bone removed
2 red peppers cut into 16 pieces
8 bay leaves
grated zest and juice of 2 lemons
1 tbsp light and mild olive oil

Pat the grated potato with kitchen paper to remove excess moisture.

Microwave with the butter in a covered bowl for 5 minutes on full power for a 700-watt oven. For higher wattage ovens, reduce the cooking time to 4 minutes. 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 them on to the lemongrass 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 the rösti, shape it into 8 x 8cm (31/4 in) rounds, using a pastry cutter and shallow fry over a very gentle heat for 10 minutes on each side until crisp and golden, turning them carefully with a fish slice.

Grill the marinated kebabs for 6-8 minutes under a hot grill, turning halfway through cooking.
Serve the kebabs on top of the rösti.
 
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