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Potato rosti with fried pollock, chicken skin mayo and mustard leaf salad
Fruit and vegetables
6 Maris Piper
potatoes
, grated
1 lemon, juice
250g/9oz
mustard leaves
Tins, packets and jars
20g/¾oz
Dijon mustard
100g/3½oz
plain flour
10g/1/3oz
wholegrain mustard
10g/1/3oz
Dijon mustard
Cooking ingredients
8g table
salt
150–200ml/5–7fl oz
vegetable oil
5g/¼oz smoked
salt
25g/1oz
cornflour
175g/6oz
olive oil
40g/1½oz chardonnay
vinegar
salt and freshly ground
black pepper
Dairy, eggs and chilled
130g/4½oz unsalted
butter
30g/1oz free-range
egg yolks
Meat, fish and poultry
30
chicken
skins (as your butcher)
50g/1¾oz crispy
chicken
skin (see above), chopped
10g/1/3oz
chicken
salt
4
pollock
fillets (100g/3½oz each)
Other
20g/¾oz ice
80ml/2½fl oz sparkling water
5g/¼oz
orange juice
Back to recipe
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