Salmon with Rösti

Ingredients

• 400 g mostly firm potatoes
• 1 egg yolk
• 1 tsp potato starch (depending on potato variety)
• Salt
• nutmeg
• 1 bulb fennel
• 2 Tomatoes
• 2 tbsp rapeseed oil (for frying)
• 600 g fresh salmon fillet (whole, ready to cook, skinless)
• 400 ml fish stock
• 1 tsp salt
• 1 tsp peppercorns
• 1 bay leaf
• 0.5 lemon (juice)
• 2 tbsp olive oil
• 1 handful basil
• coarse pepper
• coarse Sea salt

Instructions

1. 1.

   Peel and grate the potatoes. Wrap in a damp kitchen towel and squeeze out excess moisture. Let the potato juice sit for a moment, then drain so that the separated starch remains at the bottom of the bowl. Mix grated potatoes with egg yolk and potato starch, seasoning with salt and nutmeg.

2. 2.

   Wash, trim, quarter the fennel bulb and cut off the stalk in a wedge shape. Wash the tomatoes, remove the stem ends and roughly dice them.

3. 3.

   Form small mounds from the potato mixture and place them in a non-stick pan with hot oil, flattening slightly. Fry 2-3 minutes until golden brown, flip and fry another 2–3 minutes. Drain on kitchen paper and keep warm in a preheated oven at 100 °C (fan: 80 °C; gas: level 1).

4. 4.

   Wash the salmon fillet, pat dry and cut into four portions. Bring 300 ml water with stock and seasonings to a boil. Reduce heat, add the fish pieces and simmer for about 8 minutes—do not overcook!

5. 5.

   Wipe the potato pan briefly with kitchen paper, heat olive oil in it and sauté the fennel for about 5 minutes while turning. Add tomatoes and cook another 2 minutes. Season with salt and pepper. Toss in chopped basil at the end. Remove rösti from oven, place on plates, top with salmon, sprinkle with coarse pepper and a pinch of salt. Arrange the vegetables beside the fish.