Wild Sea Trout with Bubble and Squeak and Champagne Sauce

Frank Bordoni's tasty fish is served with flavoursome cabbage and potato cakes in a sumptuous creamy wine sauce
By Frank Bordoni
Wild Sea Trout with Bubble and Squeak and Champagne Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes plus 1 hr chilling
  • Effort: medium


For the bubble and squeak cakes

  • 2 potatoes, boiled and mashed
  • 150 g cavolo nero, chard, or greens, chopped and wilted
  • 50 g grated parmesan
  • 15 g butter, melted
  • 1/2 tsp prepared mustard
  • 1 egg yolk
  • 50 g plain flour, for dusting/shaping
  • 2 tsp oil

  • 4 x 175 g sea trout, , skinned

For the sauce

  • 180 ml fish stock
  • 125 ml Prosecco or white wine
  • 1 tub quark


1. To make the bubble and squeak cakes: mix the mashed potatoes with the greens, parmesan, butter, mustard and egg yolk and season with salt and pepper. Shape the mixture into 4 cakes with floured hands and put in the fridge for about 1 hour.

2. Preheat the oven to 170C/gas 3.

3. Heat half the oil in a frying pan. Brown the cakes on both sides then transfer to a baking tray and place in the oven for about 15-20 minutes.

4. Meanwhile heat another pan or griddle and brush with the remaining oil. Season the fish and cook for 3-4 minutes on each side. Remove the fish from the pan and keep warm.

5. For the sauce: pour the fish stock and prosecco wine into the pan and bring to the boil. Cook steadily for a few minutes until reduced a little. Add the quark to make a soft creamy sauce.

6. To serve: place a potato cake in the centre of each plate and top with a piece of fish. Pour the champagne sauce over and serve immediately.

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