Two weeks ago, I bought a lovely sea trout, spent ages butterflying it, removing pin bones and then overcooked it on the BBQ. I think fish needs to be just cooked til it is one second past raw but I was distracted catching up with my mum.
We ate it anyway and one lot of leftovers in a salad, I put the rest in the freezer hiding my shame amongst the bags of stock.
Yesterday I removed the trout from the freezer and made some fishcakes. One of my favourite foods , great for using up leftovers and forgiving of a little overcooking. I love the texture of fishcakes, crunchy breadcrumbs and soft mashed potato. They are great made with oily fish like mackerel or salmon , especially luxurious with smoked fish.
Served with a deliciously seasonal salad of broad beans, onions and
grilled pancetta . Plenty of cut and come again leaves from the garden.
I like fishcakes with a little creamy mayonnaise, so I mixed some home-made mayo some chopped chives and finely chopped garlic.
The fishcakes let me forgive myself for overcooking the fish and yet again made me realise how much I adore leftovers , often they are so much nicer than the main event and force me to be a little more creative with small amounts of ingredients.
One confession, I have never successfully fried fishcakes they always disintegrate but baking them works just fine still creating a crispy outside , healthy and it’s easy to cook large numbers at the same time.
Sea Trout Fishcakes
400g of new potatoes , boiled
200g of fish ( in this case sea trout, normal trout would work too , mackerel of salmon)
1 medium onion finely chopped
1 clove of garlic finely chopped
1 tsp of english mustard
Salt and Pepper
100g of breadcrumbs seasoned with salt and pepper
- Mash the potatoes while still warm leave the skins on if they are fine
- Add the flaked fish , onion, garlic mustard
- Taste the mix & season with salt and pepper
- Form into golf ball sized balls then flatten
- Place the fishcakes in the fridge for 20 minutes
- Beat an egg on one plate and one another place the breadcrumbs
- Dip the fishcakes first in the egg , then in the breadcrumbs to coat
- Place on a baking sheet and return to the fridge until you are ready to cook them.
- Bake at 180degC for 15 minutes until golden brown.
Broad Bean, Pancetta and Onion Salad
200g of broad beans
2 slices of pancetta
1 small white onion finely sliced
1 tsp of rape seed oil
1tsp of fresh lemon juice
1/2 tsp of dijon mustard
- Steam the broad beans, and peel off the skins
- Grill the pancetta and mix with the broad beans and finely chopped onions
- Dress with oil, lemon juice and mustard.