Happy anniversary to Olives and Bread. To celebrate, here is a recipe from Switzerland. I know I had to write this super simple recipe for some friends and relatives. This reminds me that there are still some people out there waiting for a Turkish version of this blog. I am just waiting for the days that I will have time for that, so stay tuned.
Back to lovely rösti. I ate this first time with my friend F at Zurich main train station. There used to be a restaurant there with rösti specials. It's unfortunate that it's now closed but they had a good variety of rösti dishes. With cheese, with onions, with bacon, etc. I have learned how to make this from my mother-in-law and she does it with coconut butter most of the time. It's very delicious like that and I definitely recommend it. Usually it's made with butter or oil. Use whichever you prefer. Rösti goes really well with cheese or meat, or any creamy meat dish, like Zurich Geschnetzeltes (cut meat Zurich style - recipe will be coming up soon).
(Makes 4 portions as a side dish)
700-800 g potatoes (preferably fast cooking ones if you make it from raw potatoes - see below for reason)
butter or oil to cook
salt and pepper to taste
There are two ways of doing this. You can either boil the potatoes with their skin. Then peel and make the rösti or you can do it from raw potatoes. Either way you have to peel the potatoes and grate them to start with. Put some salt and freshly milled black pepper in the grated potatoes and mix well.
Take a large non-stick pan, preferable with a lid. Put some oil in it and put it over medium-high heat. When it's hot enough, add the grated potatoes in. With the help of a spatula flatten the top so it looks like a big potato pancake. Close the lid and leave it to cook for few minutes. Check the bottom frequently to make sure it's not burnt. If you are making it from raw potatoes, stir it once in a while so that it's cooked better and fried bits from the bottom are mixed in. This way you can get it to be more crispy. You can use the same method also if you are making it from cooked potatoes. Just make sure you flatten the top eventually and leave the bottom last time to brown nicely. Once the it is brown underneath, you need to turn it upside down to cook both sides equally. I use the lid to do that so the form (potato pancake) stays the same. Just make sure you don't burn your hands. When it's brown on both sides then it's done. You can use round rings or large cookie cutters to cut out shapes or slice it like a cake to serve.
Enjoy!
It was originally made with Salmon, but I had only Pangasius fish in my fridge but it still turned out so good that I had to write it here. I love Salmon more than any other fish here, but I thought I will try some other kind this time and that's why I ended up with the Pangasius fillets. I also tried my new and not so thyme-like, lemon thyme herb from my freshly re-done herbs garden. Only because it had a lemon-like smell, I thought it might go with fish. You don't really need to put that if you don't have it, but some fresh dill or even dry dill will go perfectly with the fish. If you need a light summer meal and you have some potatoes, some vegetables at home then try this one. I thought it was a great dish, because it was all-in-one meal. The carbs, veggies and fish baked at the same time without so much preparation beforehand. I love practical dishes for our weekday lunches and I really try to find healthy and simple dishes as much as possible, although I'm not always so successful at that. If you are a mother who has little time to cook, try this. Next time I'll be making this with Salmon. Yummy...
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