Potatoes

Instructions

Step 1 Coarsely grate the potatoes into a mixing bowl, then use a cheesecloth or clean tea towel to squeeze out any excess water. Repeat with the onion, then stir in the plain flour, baking powder, garlic flakes and beaten egg until well combined. Season well and heat a large non-stick pan over a medium heat.

Step 2
Working in batches, lightly brush the pan with olive oil, then spoon in the potato mixture to make two large rosti cakes, or three small rosti cakes.

Step 3
Flatten the rosti cakes down with the back of a spoon to form a disc shape. Leave to cook for 5 minutes or until crisp and golden on the bottom. Repeat on the other side, adding a knob of butter for the final 30 seconds to baste. Dab the rosti cakes dry on kitchen paper to remove any excess oil and keep warm while you repeat with the rest of the mixture.

Step 4
Meanwhile, season the trout fillets on both sides, then place under a hot grill, skin-side up, for 4-5 minutes until the skin has started to crisp. Flip over and depending on the thickness, cook for 2 minutes more or until the trout has changed from dark to pale pink all over, with a little blush remaining in the thickest part.

Step 5
Transfer the grilled trout fillets to a warm plate and leave to rest while you bring a large pan of salted water to the boil. Blanch the peas for 2 minutes, then drain.

Step 6
Add the peas to a blender along with a splash of water to get it moving. Blitz the peas, adding more liquid if needed, until a thick, smooth purée has formed. Season to taste with salt, pepper and lemon juice. For a silky-smooth texture, you can then go one step further and pass the pea purée through a fine sieve using the back of a spoon.

Step 7
Once the potato rosti cakes are cooked, add the capers to the frying pan and cook over a medium heat for 1 minute or until heated through and starting to crisp.

Step 8
Divide the pea purée between plates and scatter over the crispy capers. Top with the potato rosti cakes, followed by the grilled trout fillet, skin-side up. Garnish with lemon slices before serving.