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Asparagus, Almond Snapper with Oven Baked Hash Browns
Baking hash browns or Rosti in the oven is healthier than frying, and this was an experiment that worked out well!
I made an asparagus and sour cream sauce for the pan fried baby snapper, and these were "melt in the mouth" delicious - the secret with fish is cooking in hot oil, and not overcooking.
: 20 minutes
: 50 minutes
: 2 - 3
For the rosti
500 g potatoes, peeled
1 medium onion
30 g butter, melted
For the fish
375 g snapper or similar
2 tbsp flour
30 g butter
For the asparagus sauce
250 g asparagus, tinned
3 spring onions, chopped
120 g plain yogurt
For the rosti
Make this first as it takes a while to bake.
Cook the potatoes in plenty of salted, boiling water for only about 7 minutes - you want them to be slightly cooked ONLY.
Meanwhile, preheat the oven to 200°/180° fan forced.
Drain and brush a muffin tin with the butter or use paper patties.
Grate the potato and onion, and mix in a bowl.
Pour the melted butter over this, and add salt.
Using two forks, divide the mixture into the muffin holes, gently pressing them in.
Cook the rosti for about 45 minutes, checking half way that they are not burning.
Using a small palette knife, loosen each rosti around the edge, and lift out.
Serve with the fish, or can be heated up in the oven for several days later.
For the fish
Cut the fish into smaller pieces and toss each piece in a mixture of flour, salt and pepper. Shake off excess.
Melt butter in a frying pan and fry the fish until tender - just a few minutes each side.
Put on a plate on paper towels to drain, and keep warm.
To make the sauce, add the reserved asparagus liquid and spring onions to the pan.
Simmer until the sauce thickens slightly.
Blend a little of the hot sauce into the yogurt and return to the pan. Stir to mix, and add the asparagus.
Reheat without boiling.
Spoon the sauce over the fish and scatter over almonds (optional, but they go very well with this).
Serve with the rosti.
#Baked hash browns
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