Rösti with Haddock, Runny Egg, and Sweet Pepper Compote Recipe
Ingredients:
- 2 large potatoes, peeled and grated
- 4 haddock fillets
- 4 eggs
- 2 red bell peppers, diced
- 1 yellow onion, diced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- To make the sweet pepper compote, heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add diced bell peppers to the pan, along with balsamic vinegar and honey. Stir well to combine.
- Reduce heat to low and let the mixture simmer, stirring occasionally, for 20 minutes or until the peppers are tender and the liquid has thickened. Season with salt and pepper to taste.
- While the compote is cooking, make the rosti. Preheat oven to 400°F.
- Grate the potatoes and wring them out in a clean kitchen towel to remove any excess moisture.
- Heat some olive oil in a large nonstick skillet over medium-high heat.
- Form the potato mixture into four flat pancakes and add them to the pan. Cook until crispy and golden, about 5 minutes.
- Carefully flip the rosti and cook for another 5 minutes. Transfer to a baking sheet and finish cooking in the oven for 15 minutes or until cooked through.
- While the rosti is baking, season the haddock fillets with salt and pepper and cook them in a nonstick skillet over medium heat for 3 minutes on each side.
- To serve, place a rosti on each plate and top with a haddock fillet. Add a runny egg on top of the fish and spoon the sweet pepper compote over the egg. Serve hot.
Serving Suggestions:
This dish can be served as a main course for brunch, lunch, or dinner. It pairs well with a light side salad or some steamed vegetables.
Verdict:
This rösti with haddock, runny egg, and sweet pepper compote is a delicious and satisfying meal that is perfect for any time of the day. The crispy potato pancake provides a nice contrast to the tender fish and creamy yolk, while the sweet pepper compote adds a nice tangy touch.
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