Salmon, fennel, ricotta cream and rosti stacks

title="Salmon, fennel, ricotta cream and rosti stacks"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-fennel-ricotta-cream-and-rosti-stacks.jpg" srcset="https://img.taste.com.au/QRNGJnFF/w720-h480-cfill-q80/taste/2016/11/salmon-fennel-ricotta-cream-and-rosti-stacks-79362-1.jpeg 720w, https://img.taste.com.au/p7B1NCZF/w643-h428-cfill-q90/taste/2016/11/salmon-fennel-ricotta-cream-and-rosti-stacks-79362-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon, fennel, ricotta cream and rosti stacks"
/>

(2) Rate it

• 0:20 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Bring this fresh global favourite to the table in no time.

Featured in
Winter recipes, Nutrition information

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


• 2 tablespoons baby or flat-leaf parsley


• 4 x 200g pieces salmon, skinless, deboned, cut in half horizontally

Method

• 
  
  
  Step 1
  
  
  
  
  To make ricotta cream, process ricotta, the juice of 1 lemon and 1 tablespoon each oil and water in a food processor until smooth. Season with salt and pepper. Transfer to a bowl and chill until needed.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  To make rösti, preheat oven to 170C. Wash potatoes under running water, then coarsely grate with skins into a bowl. Tightly squeeze handfuls of potato to remove excess moisture, then place in a separate bowl. Add parmesan, egg and 1/2 teaspoon salt. Toss well to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat 2 tablespoons oil in a large, non-stick frying pan over medium heat. Place one-quarter of potato mixture in pan, flatten to a 10cm round, then repeat with remaining mixture to make 4 rösti. Cook for 5 minutes, add 20g butter to pan, turn over rösti and cook for a further 5 minutes or until golden on both sides and cooked. Transfer to an oven tray and keep warm in oven. Reserve the pan.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Heat 2 tablespoons oil in reserved pan over medium heat, add fennel and onion, and cook, stirring, for 5 minutes or until soft. Transfer to a bowl, add olives and parsley, and season. Wipe pan clean with paper towel and reserve.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Brush salmon with the remaining 1 tablespoon oil and season. Heat reserved pan over high heat and cook salmon, in 2 batches, for 1 minute each side for medium-rare or until cooked to your liking. Transfer the salmon to a plate. Return pan to heat, melt remaining 50g butter, then stir in the remaining lemon juice. Season.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Divide rösti among plates, spread with ricotta cream and top with 2 pieces of salmon and the fennel mixture. Drizzle lemon sauce around stacks to serve.
  
  
  

• Low carb


• Low sugar

Nutrition

• 4192 kj

  Energy




• 73g

  Fat Total




• 24g

  Saturated Fat




• 4g

  Fibre




• 63g

  Protein




• 253mg

  Cholesterol




• 539.78mg

  Sodium




• 7g

  Carbs (sugar)




• 22g

  Carbs (total)

All nutrition values are per serve

Notes

Rosti are fried Swiss potato pancakes.

• Author: Sophia Young


• Image credit: Brett Stevens


• Publication: MasterChef

Source: taste.com.au