Healthy Saturday Recipe

Healthy Recipes

Healthy Saturday Recipe

Root vegetable rösti, salmon and poached egg

Hearty, wholesome and packing a serious protein punch – this one’s perfect for a bit of post-gym recuperation. Bon appetit!

Ingredients

  • MOWI fresh Scottish salmon fillets x 2
  • Root vegetables (such as potatoes, parsnips, carrot or peeled celeriac) – grated- 400g
  • Small white onion – grated – 1/2
  • Plain flour – 2 tbsp
  • Thyme – leaves picked – 2/3 sprigs
  • Salt – 1/2 tsp
  • Freshly ground black pepper
  • Butter or oil for frying
  • Large, free range eggs – x 2

*Top tip – use a spray oil rather than vegetable oil to cut down on the calories when frying!

Method

  1. Heat the oven to 200C.
  2. Tip the root vegetables on to a clean tea towel or muslin, pull up the edges and squeeze out as much water as you can. Tip into a bowl add the salt and mix well, scrunching a little. This will help to draw out more water to help bind the rösti. Add the thyme, onion, flour and plenty of black pepper.
  3. Heat a 15cm diam non-stick frying pan over a medium heat. Add a knob of butter and ½ tsp of oil. Tip in half the rösti mix pushing it towards the edges of the pan and pressing down firmly with your hand to form an even patty. Fry for 3-4 minutes until golden. Run a spatula around the rim and gently lift around the edges to loosen. Place a plate upside-down over the pan. Holding firmly, flip the pan turning out the rösti. Gently slide the rösti back into the pan and fry on the other side for a further 4 minutes.
  4. Tip on to the tray and repeat with the remaining mix. Place the rösti into the oven for 20 minutes.
  5. Meanwhile poach the eggs.Crack an egg into a cup or small container and gently add to the simmering water – repeat with the second egg. Cook for 2 – 4 minutes depending on how soft you like your eggs. When ready remove from the pan with a slotted spoon and drain the eggs on a sheet of kitchen paper.
  6. In a small frying pan heat 1tsp oil over a medium high heat. Season the salmon and cook skin-side-down for 2-3 minutes until the skin is crisp. Turn over the salmon and cook for a further minute. Remove the pan from the heat but leave the salmon in the pan to continue cooking in the residual heat.
  7. Place the rösti on serving plates. Top with salmon and a poached egg. Season and serve.

 

 

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