Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rösti
Fennel salad
How it's done
Rösti
Squeeze out the potatoes thoroughly, pat dry, season. Heat a little clarified butter in two non-stick frying pans. Place half of the potatoes in each pan, fry for approx. 5 mins., turning occasionally. Shape the potatoes into rösti, fry (uncovered) over a medium heat for approx. 10 mins. until golden brown. Place a flat plate on top of the rösti, tip the rösti out onto the plate, slide the rösti back into the pan, fry (uncovered) for approx. 10 mins., keep warm.
Fennel salad
Place the mustard in a bowl along with all the other ingredients up to and including the pepper, mix well. Add the fennel, mix, serve the fennel salad and roast beef on top of the rösti.
| Tip: | Instead of 2 rösti, cook one rösti in a wide non-stick frying pan. |
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