for 4 people

Rösti

1 kg	waxy potato, finely grated
1 ½ tsp	fennel seeds, crushed
1 ¼ tsp	salt
	clarified butter

Fennel salad

1 ½ tbsp	sweet mustard
1	organic lemon, grated zest and the juice
2 tbsp	olive oil
½ tsp	salt
a little	pepper
500 g	fennel, very thinly sliced
160 g	roast beef in slices, torn into pieces

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.

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