Trout fish cakes with rocket, petit pois and beurre blanc

Lesley Waters' sophisticated fish cakes are served with a delicately flavoured beurre blanc sauce
By Lesley Waters
Trout fish cakes with rocket, petit pois and beurre blanc
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus up to 24 hrs chilling
  • Effort: medium

Ingredients

Main

  • 500 g Maris Piper potatoes, peeled and cut into even-sized chunks
  • 1 pinches black pepper
  • 25 g butter
  • 480 g rainbow trout fillets
  • 250 ml milk
  • 15 g flat leaf parsley
  • 1 tsp chives, chopped
  • 1 eggs, beaten
  • 115 g fresh white breadcrumbs
  • 150 ml sunflower oil, for shallow frying
  • 100 g frozen petit pois
  • 50 g rocket
  • 2 tbsp olive oil

For the lemon beurre blanc

  • 2 shallots, finely chopped
  • 4 black peppercorns
  • 2 stalks parsley
  • 225 ml white wine
  • 1 tbsp white wine vinegar
  • 55 g unsalted butter, chilled and diced
  • 6 tbsp double cream
  • 1 tbsp lemon juice, to taste

Method

1. Place the potato chunks in a saucepan and cover with water and bring to the boil. Add half a teaspoon of salt and simmer gently for 15 minutes, or until the potatoes are tender. 2. Drain the potatoes and mash with the butter. 3. Meanwhile, place the trout in a large shallow pan; pour over the milk and cover. Bring to the boil and simmer for 5-6 minutes, or until the fish is soft and gives slightly when pressed. 4. Remove the fish with a slotted spoon and leave to cool on a plate. Remove the skin and roughly flake the fish. 5. In a large bowl mix together the mashed potato, parsley and chives and season generously with salt and freshly ground pepper. Gently fold in the flakes of fish. 6. Using floured hands shape the mixture into 4 round cakes. Dip each into the egg followed by the breadcrumbs. Chill for up to 24 hours. 7. To make the beurre blanc, place the shallots, peppercorns, parsley stalks, wine and vinegar in a medium saucepan. 8. Bring to the boil and simmer until the mixture has reduced by half. Add the cream and reduce a little further. 9. Turn down the heat and gently whisk in the chilled butter. Pass the sauce through a sieve and season with salt, freshly ground pepper and lemon juice to taste. 10. Heat the sunflower oil in a large frying pan. Shallow-fry the cakes over a medium heat for 3-4 minutes on each side until golden brown and completely heated through. 11. Meanwhile, cook the petit pois in a pan of boiling water until tender; drain. 12. Mix the petit pois with the rocket, a little olive oil, salt and freshly ground pepper and divide onto four plates. Top with a fish cake. Spoon the lemon beurre blanc over the fish cakes and serve at once.

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