deep trout fish cakes with lemon butter and chive sauce
Posted: Sat Dec 12, 2015 11:14 am
Looked interesting. Might try to modify the recipe for backpacking/fishing next year... Based on my experience with those who might be with me, this recipe serves 1 person. 
Try this recipe for deep trout fish cakes with lemon butter and chive sauce from Sarah Mayor’s The Great British Farmhouse Cookbook.
INGREDIENTS (Serves 4)
3 x 300g trout
50g butter, melted
4 spring onions, trimmed and thinly sliced
450g floury potatoes, peeled, cut into chunks and boiled until tender
10g curly leaf parsley, finely chopped
Plain flour, for dusting
2tbsp sunflower oil
Salt and freshly ground black pepper
For the lemon butter sauce:
2tbsp dry white wine
1tbsp lemon juice
1 small shallot, finely chopped
1tbsp double cream
75g chilled unsalted butter, cut into tiny pieces
1tbsp finely chopped chives
METHOD
Step 1: Preheat the oven to 200°C. Brush the trout with half the melted butter and season well. Pop on a buttered baking tray and roast for 12-15min, until just cooked through. Leave to cool, then peel back the top layer of skin from each fish and run a knife between the 2 fillets. Carefully ease the fish away from the bones, and flake into small chunky pieces. Leave to drain on kitchen paper.
Step 2: Warm the remaining melted butter in a small pan. Add the spring onions and cook gently for 1min. Set to one side. Pop the boiled potatoes into a bowl and mash until smooth, then stir in the spring onions, flaked fish and parsley. Season to taste. Using lightly floured hands, shape the mix into four 5cm-thick fish cakes. Cover and chill for at least 1 hour.
Step 3: To cook the fish cakes, heat the oil in a large frying pan and preheat the oven to 200C/gas 6. Dust each cake with more flour, add to the pan and cook over a medium heat for 3-4min on each side until golden brown. Transfer to a greased baking tray and bake for 12-15min until hot all the way through.
Step 4: Meanwhile, make the sauce. Put the wine, lemon juice, shallot and 3tbsp of water into a small pan, bring to the boil and simmer until reduced by half. Sieve, return to the pan and simmer until reduced to 1tbsp. Add the cream and simmer for a bit longer, then lower the heat and gradually whisk in the butter until smooth and thick. Stir in the chopped chives and season to taste. Lift the fish cakes on to warmed plates and spoon over a little of the sauce. Serve with some steamed broccoli or spinach.
Read more: http://metro.co.uk/2013/05/01/how-to-co ... z3u8Cci2JZ
