Though less celebrated than its cousin the salmon, British trout is making a splash with chefs and foodies for its flavour and diversity. Trout Fishcakes with Lemon and Mustard sauce makes the perfect summer dish.
For the fishcakes
200g warm mashed potatoes
1 tbsp vegetable oil, plus more for frying
1 garlic clove, peeled and finely chopped
1 small courgette (180g), grated
500g cooked rainbow trout fillet
1 tbsp chopped flat-leaf parsley
1 tbsp chopped chives
1 large egg plus 1 egg white (use yolk for sauce, below)
3 tbsp plain flour
100g fresh breadcrumbs
For the sauce
1 egg yolk (left over from fishcakes)
100ml groundnut oil
1½ tsp lemon juice
2 tsp grain mustard
1. Stir the butter into the mashed potatoes, then season to taste.
2. In a small pan, heat 1 tablespoon of vegetable oil and fry the garlic for 1 minute. Add the courgette and cook for a few minutes more, until it becomes soft. Remove from the heat and set aside to cool.
3. In a large bowl, mix the mashed potatoes, garlic, courgette, cooked trout and chopped herbs; form the mixture into eight patties. Whisk the eggs. Dust the patties with flour, dip in the beaten egg, then coat with breadcrumbs. Place the fishcakes on a tray and refrigerate until you are ready to cook.
4. To make the sauce, whizz the egg yolk and a drop of the groundnut oil in a small food processor. Then add the rest of the oil in a thin stream, with the food processor on, until the oil is fully incorporated. Once the mixture has become very thick, add the lemon juice, mustard and a couple of tablespoons of water. Season to taste.
5. Preheat the oven to 200°C/400°F/Gas 6.
6. Add 2 tablespoons of vegetable oil to a large ovenproof frying pan and cook the fishcakes for 3–4 minutes on each side; then place the frying pan in the oven for 6–7 minutes. Serve with a few spoonfuls of sauce and a simple salad, such as baby kale or rocket with olive oil and lemon juice.
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