From March 2012 RAA newsletter
- 3 eggs (separated)
- Beat whites to soft peaks-fold in whisked yolks to combine.
- 1 red onion (finely chopped)
- Trout filleted and boned, then cut into large chunks.
- Seasoning to taste (mixed herbs, salt, pepper etc.)
Mix well, then add 1/4 cup of selfraising flour and gently fold in egg mixture.
Form patties with floured hands.
Cook in hot oil or butter until fish cooked (Not too long, just a few minutes)
Serve with veges or a fresh salad and a still white wine.
This a nice way to eat trout that is often popular with those who don’t like trout in general. The fishcakes go very nicely with a crisp salad or as part of a simple meal with baked beans, etc.
You can make these fishcakes in advance and freeze them for later. For best results, freeze on a non stick tray and then store in freezer bags separated by slips of grease proof paper.
- 12 oz cooked trout (can be grilled, poached, baked ( it doesn,t matter)
- 8 oz creamed mashed potatoes (add milk or cream to ensure they are not too dry)
- one tablespoon chopped parsley (or a sprinkle of dried parsley)
- one clove garlic (crushed and chopped or squeezed through a press)
- one egg
- sprinkle of salt and pepper to taste
For the coating:
- one beaten egg
- three oz dried breadcrumbs (or fresh breadcrumbs left to dry for 1- 2 hours)
First flake the cooked trout, removing any bones as you go. Blend the trout in a mixer, or mash with a fork in a bowl, until the fish is smooth rather than chunky.
Now combine the trout and other ingredients in a bowl, mixing well until you have a nice smooth mixture.
To make the cakes, take a small handfull of the mixture and shape it into a round ball, then pat the ball to flatten it into a disc about one inch (2.5cm) thick. Now dip each side into the beaten egg and press into the breadcrumbs to give an even coating.
To cook, heat an even quantity of oil and butter in a pan and fry over a medium heat for 2 – 3 minutes on each side until golden brown.
Eat to complete.
- 1kg of hot smoked trout
- 1 tablespoon green peppercorns
- 2 ripe avocados
- 1 small sachet of gelatine
- lemon Juice and sliced lemon
- salt and pepper
Place the trout in a food processor and puree until smooth, place in a dish and add peppercorns. In the bottom of a terrine mold put some of the dissolved gelatine and lemon slices. Place in the fridge to set.
In the food processor add the avocado flesh and the lemon juice and blend.
Add the leftover gelatine to the dish of trout and peppercorns and mix together. After the gelatine in the mold is set fill the terrine halfway with the trout mixture, then add the avocado puree and then the balance of the trout mixture.
Leave to refrigerate overnight. Remove the terrine from the mold and serve with toast or brown bread.
Boneless fillets of cold smoked trout.
Before you slice the trout place the fillets in the freezer for a couple of hours if not already frozen. It is easier to slice the trout when it is partially frozen as it should be sliced paper thin.
Slice the smoked boneless fillets at an angle and prepare side dishes of wasabi, soy etc. Garnish with finely sliced spring onions and carrots serve with rice rolled in seaweed leaf.
This is a recipe from Spain. Trout is very popular in Spain, particularly in the North, where it is fished in many rivers. This is a modern recipe for Trucha Rellena (Baked Trout with Rice, Tomatoes & Nuts), baked in foil with rice stuffing in which sun-dried tomatoes have been used in place of the more traditional chillies. Serves Four
- 1 or 2 fresh trout (depending on size) cleaned, gutted and any loose bones removed.¾ cup mixed unsalted almonds, pine nuts or hazelnuts
- 1 ½ tbsp olive oil, plus extra for drizzling
- 1 small onion, finely chopped
- 1 tsp grated fresh root ginger
- 1 ½ cups cooked white long grain rice
- 4 tomatoes, peeled & very finely chopped
- 4 sun-dried tomatoes in oil, drained & chopped
- 2 tbsp chopped fresh tarragon
- 2 fresh tarragon sprigs
- salt and ground black pepper
- salad greens to serve
Preheat the oven to 190 C.
Spread out the nuts in a shallow dish and bake until golden brown, shaking the dish occasionally. When cool enough, chop the nuts roughly.
Heat the olive oil in a small frying pan and fry the onion for 3 – 4 minutes until soft and translucent.
Stir in the grated ginger, cook for a further 1-minute, then spoon into a mixing bowl.
Stir the rice, chopped tomatoes, sun-dried tomatoes, toasted nuts and tarragon into the onion mixture. Season the stuffing well.
Place the trout on individual large pieces of oiled foil and spoon the stuffing into the cavities. Add a sprig of tarragon and drizzle of olive oil or oil from the sun-dried tomatoes.
Fold the foil over to enclose each trout completely, and put parcels in a large roasting dish. Bake for about 20 minutes or until the trout is just tender. Cut the trout into thick slices. Serve with a green salad.