Free You Tube video – making a pike rosti http://youtu.be/6V-N4pYU9EE]
There many rosti type dishes out there, in fact you might be interested in the “other” rostis that I offer – and get rave reviews whether for breakfast, lunch or dinner. Its like a pizza only using potatoes and can be made gluten free etc with modifications. Top your hash brown like a pizza, add shredded cheese and you are good to go – check out my other post for the recipe.
THIS ONE however is where the fish is encased in a shredded potato “batter”. It’s like a crispy hash brown hiding a moist piece of fish inside. I suppose, you could actually make this vegetarian/vegan just by using a few slices of zucchini or other veggie(s) in place of the fish. I tend to use wild caught pike when I can get it – it fits my Adirondack Alps theme for my restaurant’s cuisine and is really a nice mild fish. You can use any other white fish; my husband insists we could use salmon but I have another encrusted salmon I like and can’t seem to make myself try it with salmon.
You really need at least a potato and a half for each portion if you are using a modest size piece of fish to encase it well. So for some it might be more potato than you want to eat but the presentation is awesome. Either don’t eat all the potato or do something funky like just encrust it on one side.
That’s why I like this dish. It is quick, easy and unlimited in modifications.
Take a look at the recipe. In mixing the potatoes – use any spices you like. Either herbs, spices or herbs and spices – the combinations are really unlimited. Go by taste and what you have.
This dish can also be gluten free, dairy free or egg free. For gluten free, just use any gluten free flour. It is just a little to bind the egg and potato so feel free to modify.
For dairy free, leave out the sour cream; for egg free use the egg substitute (powder) if you must.
As for the seasonings inside – I use a little pesto for the most part. But you can use fresh herbs and/or greens like spinach, beet greens or kale. You can actually entomb the fish in greens and the fish does not blend in to the potato. The greens are also very pretty – a big splash of green when you cut it open to eat it or let them hang out a little bit.
Old World Kitchen 