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Crispy trout with potato rosti cakes and pea purée

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Ingredients

Adjust Servings:
2 medium potatoes (about 400g)
1/2 brown onion
1 tbsp plain flour
1/2 tsp baking powder
1/2 tsp dried garlic flakes
1 medium free-range eggs, beaten
Olive oil, for frying
2 knobs of butter, for basting
2 rainbow trout fillets, skin on
1 tsp capers
150g frozen peas
1/2 lemon, juice to taste, plus a few slices for garnish
TO SERVE
Micro herbs, for garnish (optional)

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Crispy trout with potato rosti cakes and pea purée

Fish, chips and peas with a twist. My posh version features grilled trout, a super easy pea purée, and potato rosti cakes which are so good you'll be wanting to have them for Sunday brunch as well. The crispy capers aren't for everyone, but they do add an extra acidity which helps to cut through the richness of the fish.

Features:
    Cuisine:
    • 30 mins
    • Serves 2
    • Easy

    Ingredients

    • TO SERVE

    Directions

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    1. Coarsely grate the potatoes into a mixing bowl, then squeeze out any excess water. Repeat with the onion, then stir in the plain flour, baking powder, garlic flakes and beaten egg until well combined. Season well and heat a large non-stick pan over a medium heat.

    2. Working in batches, lightly brush the pan with olive oil, then spoon in the mixture to make two large rosti cakes, or three small rosti cakes.

    3. Flatten the rosti cakes down with the back of a spoon to form a disc shape. Leave to cook for 5 minutes or until crisp and golden on the bottom. Repeat on the other side, adding a knob of butter for the final 30 seconds to baste. Drain the rosti cakes on kitchen paper and keep warm while you repeat with the rest of the mixture.

    4. Meanwhile, season the trout fillets on both sides, then place under a hot grill, skin-side up, for 4-5 minutes until the skin has started to crisp. Flip over and depending on the thickness, cook for 2 minutes more or until the trout has changed from dark to pale pink all over, with a little blush remaining in the thickest part.

    5. Transfer the grilled trout fillets to a warm plate and leave to rest while you bring a large pan of salted water to the boil and blanch the peas for 3 minutes.

    6. Add the peas to a blender along with a splash of water. Blitz the peas, adding more liquid if needed, until a thick, smooth purée has formed. Season to taste with salt, pepper and lemon juice, then pass the pea purée through a fine sieve using the back of a spoon to achieve a silky-smooth texture.

    7. Once the potato rosti cakes are cooked, add the capers to the pan and cook for 1 minute or until heated through and starting to crisp.

    8. Divide the pea purée between plates and scatter over the crispy capers. Top with the potato rosti cakes, followed by the grilled trout fillet, skin-side up. Garnish with micro herbs and lemon slices before serving.

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