I was kindly invited along to Casterbridge Fisheries Ltd annual Christmas do, this always involves fishing and eating! This year was no exception as we headed to Manningford Trout Fishery where they had everything we needed, lake, small section of the Upper Avon and great cooking facilities!
The day was a great success and the joy to see someone cast a fly for the first time and catch not just one fish, but three!!!!
We were on a four fish ticket, you have to keep all fish you catch and when you get to four you stop, which we all successfully achieved. Now what to do with all this fish, I decided to fillet and skin them all and into the freezer. One I will use for smoked pate Christmas Day and the others will be made into fishcakes/burgers.
This recipe requires a 2lb rainbow trout, but salmon and or cod will work just as well.
300g trout fillet, skinned
400g potatoes, peeled and cut into small cubes
knob of butter
6 spring onions finely sliced
3 tablespoons chopped dill
3 tablespoons chopped parsley
grated zest of half a lemon
100g plain flour
2 eggs, beaten
150 fresh white breadcrumbs
oil for frying
Poach the trout in hot water for about 7 minutes until cooked. Remove from the pan and cool
Once cool flake the fish removing all the bones
Cook the potatoes in boiling water until tender, then mash and season to taste
Fry the spring onions gently in the butter until soft
Add the spring onions, herbs and lemon zest and mix well
Gently stir in the trout and turn out the mixture onto a baking tray to cool
Form the mixture into eight burgers, dip into the flour, egg and then breadcrumbs. Chill for an hour
Here they are served with sprout tops cooked in butter and a little garlic.