We are finding a lot of satisfaction in harvesting the bounty from our normally purely winter-borne River Tarrant which has run through the summer for the first time since Merve was a tiddler.
(We can’t take any credit for catching brown trout used in this recipe!)
Serves 4 as a starter or 2 as main course
Pour the white wine and lemon juice over the trout and bake at 170 degrees for 20 minutes. When the trout is cool, gently remove the bones and skin and separate the fish into chunks.
Mix the mashed potato, trout, 1 egg, parsley, lemon zest, cayenne in a bowl and season well. Mix everything gently so as not to break up the chunks of fish too much.
Shape into round, flatish cakes. Roll in flour, then whisked egg and then coat in breadcrumbs. Chill the fish cakes – or freeze them – until you need them.
Place cakes on a greased tray and bake for 20 minutes at 190 degrees. Turn them over after 10 minutes.
Delicious served with home-made hollandaise sauce and a green salad.
Stay tuned for Tarrant River Watercress Soup!
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