Potato rosti with fried pollock, chicken skin mayo and mustard leaf salad
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-free
Crisp, golden wedges of potato rosti are topped with a sharp mustard leaf salad and crunchy tempura pollock with a rich chicken skin mayo on the side.
Ingredients
For the potato rosti
For the crispy chicken skin
- 30 chicken skins (as your butcher)
For the chicken skin mayo
- 20g/¾oz Dijon mustard
- 30g/1oz free-range egg yolks
- 1 lemon, juice
- 150–200ml/5–7fl oz vegetable oil
- 50g/1¾oz crispy chicken skin (see above), chopped
- 10g/1/3oz chicken salt
- 5g/¼oz smoked salt
For the fried pollock
- 20g/¾oz ice
- 25g/1oz cornflour
- 100g/3½oz plain flour
- 80ml/2½fl oz sparkling water
- 4 pollock fillets (100g/3½oz each)
For the salad
- 175g/6oz olive oil
- 40g/1½oz chardonnay vinegar
- 10g/1/3oz wholegrain mustard
- 10g/1/3oz Dijon mustard
- 5g/¼oz orange juice
- 250g/9oz mustard leaves
- salt and freshly ground black pepper
Method
To make the potato rosti, add the potato to a mixing bowl with the salt and toss thoroughly. Leave for 5 minutes.
Run the potato under running water until the water runs clear.
Heat a non-stick frying pan on a medium heat with the oil and 65g/2¼oz of the butter. Once this starts to foam, place the potato in the middle of the pan in a mound.
Use a fork to press the potato to the edge of the pan, and allow to slowly colour to golden brown.
Once the colour is even, flip the rosti out onto a plate. Add the remaining butter to the pan. Return the potatoes to the pan with the uncooked side facing down and allow it to colour to the same golden brown.
To make the crispy chicken skin, preheat the oven to 180C and line a baking tray with baking paper.
Scrape the fat off the underside of the skins, and transfer to the tray. Season with a little salt and spread the skins out as far as they can go. Place into the oven for half an hour with another tray on top, to press the skins down and keep them flat.
To make the chicken skin mayo, add the mustard, egg yolk, and lemon juice to a blender and blend for 30 seconds.
Slowly stream in the vegetable oil making sure to not rush this process otherwise you’ll have a split mayonnaise.
Once the mayonnaise is thick, season with the lemon juice and the salt.
To make the fried pollock, mix the ice, cornflour, plain flour and sparkling water until you have a similar consistency to double cream.
Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip the pollock in the batter and hold it in there for five seconds so that all of the batter sticks.
Fry the fish for 1 minute 30 seconds. Allow the fish to sit for 5 minutes and then flash fry the fish for 1 more minute to achieve an internal temperature of 50C.
To make the salad, whisk the olive oil, vinegar, mustards, orange juice and seasoning to a homogenous vinaigrette.
Toss the leaves in the vinaigrette – make sure to do this last minute so your leaves do not wilt too much.
To serve, cut the rosti into 4 triangular pieces and serve onto each plate first.
Top the rostis with generous piles of the mustard leaf salad. Spoon some mayonnaise onto the side of each plate.
Place the fish on top of the salad and rosti, and serve.
