Cook Your Catch: Friday Fish Cakes
Phil Cross brings you another tasty trout recipe to tickle those taste buds!
Fish cakes are versatile, easy to make and extremely tasty! Baking trout is probably the most common method of cooking trout but it does not need to be boring. Fishcakes can be made in bulk are good for freezing and an ideal starter or main meal.
Ingredients (serves two):
• 1 x 2lb (900g) trout whole
• Pepper / Salt
• 2 large knobs of butter
• 6 Capers
• Lemon juice
• 4 tbsp Wholemeal plain flour
• 700g / 1b 9oz of boiled and mashed potatoes (add milk to lighten mash)
• 2 tbsp finely chopped fresh parsley
• 2 large eggs beaten and 1 egg yolk
• 100g of frozen peas
• 150g / 6oz fresh wholemeal breadcrumbs
• 2 tbsp olive oil
• Preheat the oven to 180C fan / 200C conventional / Gas mark 6. Place the trout on tin foil. Place two knobs of butter and six capers inside the trout. Add a few drops of lemon juice on the tinfoil and wrap the trout in a tight parcel. Place in the preheated oven for 30 minutes.
• When cooled, flake the trout meat into a large bowl, ensuring all bones are removed. Add to the trout the mashed potatoes, parsley, egg yolk, one tsp of flour, pepper and salt to taste and mix well.
• Divide the mixture into 12 equal portions and shape each into a cake. Put the beaten eggs, remaining flour and breadcrumbs on three separate plates. Roll each fishcake in the flour, then in the beaten egg, and finally in the breadcrumbs to cover.
• Heat the oil on a non stick baking tray in the preheated oven for a couple of minutes then place the fishcakes on the tray and bake for 10 minutes, then turn them over for a further10 minutes.
• The fishcakes can be served as a starter with a salad or as a main course with baked beans and mashed sweet potato or any variation to suit your taste.
• Peas may be replace with broccoli or sweetcorn
• Serve the fishcakes with a sweet chilli sauce or add a little heat by adding ½ a tsp of chilli powder to the fishcake mix
• Baking time for trout is approx 15 minutes per 1lb. As a guide the eyes turn white when baked.
Phil Cross was brought up in rural south Leicestershire and was introduced to a variety of field sports spending his youth coarse fishing and rough sporting. Living on his own he learned to cook and realised it was not as complicated as he thought. Over the years he has developed his cooking skills to the extent that his wife is happy to leave him in the kitchen whilst enjoying a glass of wine! Phil was introduced to fly fishing by a close friend, starting with practicing casting in the village park. They now fish together on a weekly basis.