Kumara and Sauerkraut Rosti with Smoked Fish and Horseradish Cream
Photography Kelly Gibney.
The sharpness of the sauerkraut gives a delicious depth to this kumara rosti. It’s a tasty base for the smoked fish and fresh greens. I like to use a sauerkraut that contains dill or other herbs as it’s such a great match for the fish.
Serves: 4
INGREDIENTS
Rosti
400 grams waxy or floury potatoes, scrubbed and grated
700 grams orange kumara, washed, peeled and grated
1 teaspoon sea salt
¾ cup sauerkraut
1 free-range size 7 egg
½ cup tapioca flour or spelt flour or regular wheat flour
cracked black pepper
Horseradish cream
100 grams crème fraîche
1 rounded teaspoon prepared horseradish
To serve
100 grams watercress leaves, woody stem removed
1 fennel bulb, sliced very thinly (retain fronds for garnishing)
300 grams smoked fish, remove any skin or bones
lemon wedges and olive oil, for drizzling (if desired)
METHOD
Preheat oven to 180°C.
Rosti: Combine the potato, kumara and salt in a bowl. Stir well. Leave to sit for 15 minutes. Squeeze handfuls at a time to remove as much moisture as possible. Place into a new bowl. Add the sauerkraut, egg and flour. Mix well. Add a generous grind of cracked black pepper. Divide the mixture into 4 even portions.
Heat a generous glug of oil in a sauté pan over a medium / high heat. Cook one portion of the kumara / potato mixture at a time until golden brown on each side. The rosti can be delicate so take care when flipping. Repeat until all the mixture is used. Place the rosti on a tray lined with baking paper. Bake for 10-15 minutes until cooked through.
Horseradish cream: Mix together the crème fraîche and horseradish, season well.
To serve: Toss the watercress and fennel together. Break the smoked fish into chunks. Top each rosti with salad and a generous dollop of the horseradish sauce. Place chunks of fish on top and sprinkle with finely chopped fennel fronds. Serve with a lemon wedge and a drizzle of olive oil.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.