Potato Rosti with Trout Topping
Ingredients
- 1.333 cups Rice
- 1 cup sugar
- 8 Tea bag (herbal tea or black tea)
- 18 ounces Trout fillet (ready to eat, skinless)
- 3 ½ cups waxy potatoes (peeled and coarsely grated)
- 1 egg
- ½ cup flour
- Nutmeg
- 3 tablespoons clarified butter
- ⅔ cup Sour cream
- 2 tablespoons cream (at least 30% fat)
- 1 tablespoon lemon juice
- ½ cup Arugula (to garnish)
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