Fish rosti in pan

James Martin’s fish and courgette rosti

This crisp and golden rosti recipe is a real crowd-pleaser

By , 01 July 2016
James Martin’s fish and courgette rosti
  • Ready in: 45 mins
  • Serves: 6
  • Price: £1.25 per serving

Shop Ingredients

James Martin recommends our undyed skinless smoked haddock and skinless salmon fillets straight from the fish counter.

Nutritional Info
Each 185 serving contains
  • Energy 536KJ 237KCAL
  • Fat med
  • Saturates med
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100: 536kJ/123kcal.
  • 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.