TROUT AND BLUE CHEESE FISH CAKES WITH PARSLEY SAUCE

Trout and blue cheese fish cakes with parsley sauce. Crunchy on the outside, soft cheesy and delicious inside, with a lovely mustard, parsley sauce yum!

Created for www.chalkstreamfoods.co.uk by Sian Hughes AKA @recipebreakout

Recipe courtesy British Trout Association

Prep time: 30 minutes

Cooking time: About 25 minutes

Serves: 2

Skill level: Easy

Ingredients

2 trout fillets
6 large potatoes
1 knob butter
1 garlic clove
Large sprig of parsley
200g créme fraiche
1tsp Dijon mustard
2 spring onions
100g blue cheese
1 egg
150g panko breadcrumbs
Vegetable oil

Method

• Allow to cool a little, remove the skin and flake into a small bowl.
• Peel the potatoes, cut into chunks and boil until nice and soft.
• Drain well and leave to cool a little.
• Melt the butter in a small pan and in a clove of minced garlic and a handful of finely chopped parsley.
• Sauté for a minute and tip the crème fraiche along with a teaspoon of Dijon mustard.
• Stir well, season and set aside.
• Transfer the potatoes to a large bowl along with the spring onions, finely chopped, and 100g of grated blue cheese.
• Mix and mash everything together and then fold in the trout flakes.
• Season well and shape into 8 large or 12 smaller balls and pop them in the fridge for 20 minutes.
• Dip each ball into a beaten egg and lightly coat with panko breadcrumbs.
• Heat 1-2cm of oil in a pan and when hot shallow fry the fishcakes, turning frequently to brown all over.
• Warm through the sauce and serve on the side.