| 50g/2oz Trout Fillet | 50g/2oz Cold Smoked Trout |
| 100ml/4 floz Whipping Cream | 2 Slices of White Bread, soaked in milk |
| 1 small bunch Coriander, chopped | 50g/2oz Mashed Potato |
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Salt
& Pepper
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To Breadcrumb:
| Flour | 1 Egg, beaten | 100g/ 4oz White Breadcrumbs |
Sauce:
|
50ml/2floz Lemon Juice |
200ml/7floz Water |
| 100g/4oz Caster Sugar | 1 clove of Garlic, sliced |
| 1 Red chilli, deseeded and chopped | Diluted cornflour & Arrowroot to thicken |
To make the cakes, puree trout with smoked trout, bread and cream.
Mix into the mashed potato. Add coriander and seasoning.
Roll into balls using the flour. Then chill. Flatten to round discs and breadcrumb.
Fry off in a little oil and finish in the oven.
To make sauce, boil ingredients together and thicken to a light consistency. Arrange fish cakes on bed of stir fried vegetables and serve.
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Email Dave |
