James Martin’s fish and courgette rosti
- Ready in: 45 mins
- Serves: 6
- Price: £1.25 per serving
- 250g undyed skinless smoked haddock
- 250g skinless salmon fillets
- 2 large potatoes peeled and grated
- 1 courgette grated
- 1 egg beaten
- 25ml creme fraiche
- 1 small bunch of fresh parsley roughly chopped
- 1 tbsp butter
- cracked black pepper to serve
Preheat the oven to 190C/ 170C Fan /Gas 5.
Cut the fish into 2cm pieces and placed into a large bowl.
Put the grated potato into a clean tea towel and squeeze out all the excess water then add to the fish.
Add the courgettes, eggs, creme fraiche, parsley, season and gently mix together.
In a 24cm ovenproof non-stick, oven safe pan, melt the butter, spread the fish mixture evenly over the pan and fry it for 5 minutes.
Transfer to the oven and cook for 25-30 minutes until golden brown. For children simply serve with peas and sweetcorn and for adults top with a poached egg, hollandaise sauce, and serve alongside a green salad.