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Salmon, fennel, ricotta cream and rosti stacks
Salmon, fennel, ricotta cream and rosti stacks
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Whip up a quick and delicious international classic.
Ingredients:
  • 180g (3/4 cup) fresh ricotta
  • 1 1/2 lemons, juiced
  • 125ml (1/2 cup) olive oil
  • 500g (about 2) washed potatoes
  • 50g parmesan, finely grated
  • 1 egg, lightly beaten
  • 70g butter
  • 1 large bulb fennel, trimmed, halved, thinly sliced
  • 1 red onion, thinly sliced
  • 30g pitted kalamata olives, chopped
  • 40.00 ml baby or flat-leaf parsley
  • 4 x 200g pieces salmon, skinless, deboned, cut in half horizontally
Instructions:
  • Create a luscious ricotta cream by blending ricotta cheese with the juice of 1 lemon, 1 tablespoon of oil, and 1 tablespoon of water in a food processor until velvety. Season with salt and pepper to taste. Chill in a bowl until ready to use.
  • Preheat the oven to 170C. Wash the potatoes under running water and grate them with skins into a bowl. Squeeze out excess moisture and transfer to a separate bowl. Mix in parmesan, egg, and 1/2 teaspoon salt, and toss to combine.
  • In a non-stick frying pan over medium heat, heat 2 tablespoons of oil. Add a quarter of the potato mixture to the pan, shaping it into a 10cm round. Repeat with the remaining mixture to create 4 rösti. Cook for 5 minutes, then add 20g of butter to the pan. Flip the rösti and cook for another 5 minutes until golden and cooked through. Keep warm in the oven on a tray and set aside the pan.
  • In the same pan used to fry the chicken, heat 2 tablespoons of oil over medium heat. Saute fennel and onion for 5 minutes until softened. Transfer the mixture to a bowl, then toss in olives, parsley, and season to taste. Quickly wipe the pan clean with a paper towel and set it aside for later use.
  • Brush the salmon generously with the last tablespoon of oil and season it well. Heat the same pan over high heat and cook the salmon in two batches for about 1 minute on each side for medium-rare or until it reaches your desired level of doneness. Once cooked, transfer the salmon to a plate. In the same pan, melt the remaining 50g of butter and stir in the rest of the lemon juice. Season the sauce to taste.
  • Plate the rösti, top with creamy ricotta, place 2 pieces of salmon and fennel mixture. Finish by drizzling lemon sauce around the dish before serving.

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