I decided to make this dish because, feeling like a bit of a challenge, I wanted to figure out if I could successfully bake potato rosti rather than fry them. They turned out beautifully fluffy in the middle with a delighful crunch on the outside. I will always do them this way from now on. So much less oil.

Potato rosti

2 large floury potatoes
4 shallots chopped finely
1 egg – beaten
salt and pepper to taste
3 tablespoons of sunflower oil

First I boiled the potatoes and mashed them. Then I mixed in the egg, shallots and salt and pepper. Using an egg ring as a mould I pressed the potato mash into four round patties. After preheating the sunflower oil in an oven tray heated to about 210ºC I slid the patties carefully into the hot oil and cooked for about 15 minutes each side.

Garlic aoli

1 egg yolk
1/3 cup of olive oil
1 tbsp lemon juice
1 garlic clove
1/2 teaspn salt
1 teaspn pholegrain mustard

Mix egg yolk, garlic and salt in an electrix mixer then when well mixed add olive oil very gradually in a thin stream mixing constantly. When done stir in lemon juice and mustard and refridgerate until ready to serve.

Then cut two steaks of ocean trout in half and grill for about 1.5 minutes skin side down and 2 minutes skin side up until skin goes crisp.

Stack and serve.

TIP. Dill would go really well in the rosti as well.

Enjoy!