Although it sounds like it would take you an age to prepare and cook, it only took approximately half an hour from prep to finish and believe me when i say it's worth the wait.
Recipe per 1 Person
Ingredients
1 x Pollock Fillet
1 x Medium Potato, Grated
1/2 White Onion, Grated
1 x Fennel Stalk, Grated
1/2 Celeriac, Chopped into Small Pieces
100ml Natural Yogurt
100ml Vegetable Stock
1 x Knob of Butter
1 tbsp Black Truffle Oil
1 tsp Olive Oil
1 x Good pinch Salt
1 x Good grind of Pepper
1. First job is to get a pan of boiling water on the go and add the celeriac chunks so they can soften. You can then also use the boiling water from the kettle to make up the vegetable stock.
2. Take the grated potato, onion and fennel and squeeze out all the excess water from them with kitchen paper. Screw up into a ball and this will get the majority out of the veg but then carefully peel the paper away and make sure there's no stray pieces left in! Heat he olive oil in a frying pan and once hot enough, put this mixture in and flatten so that it will cook evenly.
3. Once the celeriac is nice and mushy, drain through a sieve and put back into the empty saucepan with the veg stock, natural yogurt, salt & pepper and truffle oil. Mix well then get your hand blender and blend until in a smoother state. If you don't own a hand blender, put all ingredients into a smoothie maker or stand alone blender instead and whizz up. Season to taste but do let the wonderful truffle flavour be slightly dominant.
4. It should then be time to flip the rosti onto it's other side but if you can start to see the crispy strands browning before this then turn over then. It should take about 4-5 minutes on each side but will be dependent on thickness and size so keep one eye on it.
6. Whilst the fish is finishing off in the pan, put the truffled celeriac puree on the base, the crispy rosti on top of that and then lay the glistening buttery fish fillet over that once all cooked through.
A bit needless to say but serve immediately.