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Potato rosti with fried pollock, chicken skin mayo and mustard leaf salad

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Crisp, golden potato rosti layered with tender fried pollock, served alongside a creamy chicken skin mayonnaise and peppery mustard leaf salad. It’s a dish full of contrasting textures – crunchy, soft, sharp, and rich – coming together beautifully for a sophisticated yet comforting meal.

Prep: 1 hour
Cook: 1 hour
Serves: Serves 4
Dietary: Nut-free
Max Coen photoBy Max Coen
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score C icon

This recipe receives a Nutri-Score of C. The use of pollock adds healthy lean protein, and the mustard leaf salad contributes freshness, while the rosti and mayonnaise increase richness with butter and oil.

Equipment

Ingredients

For the Potato Rosti

  • 6 Maris Piper potatoes, grated
  • 130g unsalted butter
  • 8g table salt

For the Crispy Chicken Skin

  • 30 chicken skins (ask your butcher)

For the Chicken Skin Mayo

  • 20g Dijon mustard
  • 30g egg yolks
  • Juice of 1 lemon
  • 150–200ml vegetable oil
  • 50g crispy chicken skin, chopped
  • 10g chicken salt
  • 5g smoked salt

For the Fried Pollock

  • 20g ice
  • 25g cornflour
  • 100g plain flour
  • 80ml sparkling water
  • 4 pollock fillets (100g each)

For the Mustard Leaf Salad

  • 175g olive oil
  • 40g chardonnay vinegar
  • 10g wholegrain mustard
  • 10g Dijon mustard
  • 5g orange juice
  • 250g mustard leaves
  • Salt and black pepper

Customise

  • Use cod or haddock instead of pollock if preferred.
  • Swap mustard leaves for rocket or watercress.
  • Add a dash of horseradish to the mayo for extra bite.
  • If you don’t have chicken skins, use bacon crisp pieces for smoky flavour.

Method

Make the Potato Rosti – 35 mins

  1. Prep the potatoes. Combine grated potatoes and salt, let them stand 5 minutes, then rinse until the water runs clear and pat dry.
  2. Cook the rosti. Heat half the butter in a non-stick pan, add potatoes, and flatten evenly with a fork. Cook gently until one side turns golden brown, then flip and cook the other side with the remaining butter.
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Prepare the Chicken Skin – 30 mins

  1. Roast until crisp. Preheat oven to 180°C. Spread skins flat on a lined tray, season with salt, place another tray on top, and roast 30 minutes until crisp. Cool and chop finely.

Make the Mayo – 10 mins

  1. Blend smooth. Blend mustard, egg yolks, and lemon juice. Slowly drizzle in oil until thick, then season with salts and chopped crispy skins for extra depth.

Fry the Pollock – 15 mins

  1. Create the batter. Mix ice, cornflour, plain flour, and sparkling water into a smooth batter like double cream.
  2. Fry in hot oil. Heat oil to 180°C, dip fish into the batter, fry for 90 seconds, rest for 5 minutes, then fry again for a minute until the internal temperature reaches 50°C and it’s beautifully crisp.

Assemble and Serve – 10 mins

  1. Prepare the salad. Whisk oil, vinegar, mustards, orange juice, and seasoning into a dressing. Toss the mustard leaves lightly just before plating.
  2. Plate your dish. Cut rosti into four wedges, top with mustard leaf salad, then add fried pollock and a dollop of chicken skin mayo on the side. Serve hot and crisp.

Suggested Wine Pairing

  • Picpoul de Pinet (£9, Morrisons): A crisp, citrusy white that cuts through the mayo’s richness.
  • Chablis Les Hauts de Milly (£11.50, Sainsbury’s): Its minerality complements the fried pollock perfectly.
  • Vermentino di Sardegna (£10.99, Waitrose): Floral and savoury, enhancing the mustard leaf sharpness.

What can you serve with this

  1. Roasted root vegetables – enhance the earthy butteriness of the rosti.
  2. Lemon wedges – refresh the palate between rich bites.
  3. Simple green beans – add a fresh, snappy contrast.
  4. Pickled cucumber – sharp acidity balances the creamy mayo.
  5. Warm crusty bread – perfect for mopping up leftover dressing.

FAQs for Potato Rosti with Fried Pollock, Chicken Skin Mayo and Mustard Leaf Salad

  • Can I use cod instead of pollock? Yes, cod fries beautifully and stays flaky and moist.
  • How do I keep the rosti crispy? Drain well, cook over medium heat, and don’t cover or it will steam.
  • Can I bake the fish instead? It works, but you’ll lose some of the crunch from the batter.
  • Is the chicken mayo safe to make ahead? Yes, refrigerate up to 2 days and bring to room temperature before serving.
  • Can I serve without chicken skin? Absolutely, the flourish adds flavour but isn’t essential.
  • What are mustard leaves? They’re peppery salad greens similar to rocket, adding lively bite.
  • How do I make it less oily? Drain fried items well and use paper towels to absorb excess oil.
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Nutri-score Health Check

This recipe earns a Nutri-Score of C. It balances lean fish and salad with richer elements like butter and mayonnaise. Moderate as part of a balanced diet.

Positive Factors

  • Excellent source of protein from pollock and eggs.
  • High in healthy fats from olive and vegetable oils.
  • Contains iron and potassium from potatoes.

Negative Factors

  • Higher in sodium and fat due to mayonnaise and butter.
  • Fried method adds extra calories.

The Nutri-Score has been automatically calculated from the ingredients and is a guide only.

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