Smoked Haddock With Potato And Parsnip Rösti Recipe

Name: Smoked Haddock With Potato And Parsnip Rösti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rosti; 500 g potatoes; 500 g parsnips; 1 bunch chervil; 110 ml virgin olive oil; Haddock; 6 (125 g) smoked haddock fillets, undyed if possible; Spinach; 1 garlic clove; 50 g butter; 500 g spinach; Poached eggs; 4 eggs; 500 ml water; 100 ml white vinegar

Servings: persons

Rosti
500 g potatoes
500 g parsnips
1 bunch chervil
110 ml virgin olive oil
Haddock
6 (125 g) smoked haddock fillets, undyed if possible
Spinach
1 garlic clove
50 g butter
500 g spinach
Poached eggs
4 eggs
500 ml water
100 ml white vinegar

1
Preheat the oven to 220 C/425u00b0F.
2
Peel the potatoes and parsnips, and grate them into a large bowl. Chop the spring onions and chervil and add them, season with salt and pepper. Mix thoroughly, adding 50 ml olive oil.
3
Cook rosti in two batches. Heat large frying pan with 25 ml of the oil. Press half of the rosti mixture into the hot pan in a flat layer.
4
Cook on moderately high until the bottom crisps up, then turn it over on to the hot baking sheet. Repeat with the rest of the mixture.
5
Oil the haddock fillets and put them on to another baking sheet.
6
Put both sheets into the oven for 10 minutes (rosti on the top where it's hotter - check it after 5 minutes).
7
Meantime, crush the garlic and cook it in 10 ml of the olive oil until it begins to soften. Add spinach, stir until it has wilted completely. Press out the liquid that has formed while cooking, season and keep warm.
8
Poach the eggs in water and vinegar - aim for a runny yolk.
9
To serve, cut a wedge of the rosti, crown it with the spinach, haddock and on the top the poached egg.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Rosti, 500 g potatoes, 500 g parsnips, 1 bunch chervil, and more.

Yes, Smoked Haddock With Potato And Parsnip Rösti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Haddock With Potato And Parsnip Rösti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions