There are a few processes here and it does take a little bit of time but they are well worth the effort. I like to make a big double batch and freeze them in pairs ready to take out for a really easy supper.
British Trout is one of the most sustainable fish you can buy and beautifully lean.
These are perfect served with some wilted greens, a poached egg and dollop of local yoghurt flavoured with lemon and mustard. I like more fish to potato ratio but if you wanted the fish to go a little further you could up the potato content, just make sure you taste and season well.
Kindly shared with British Trout by Katy from http://www.peterleymanorfarm.co.uk/