Trout and Blue Cheese Fish Cakes with Parsley Sauce

Ingredients

Serves 2

• 2 trout fillets
• 6 large potatoes
• 1 knob butter
• 1 garlic clove
• Large sprig of parsley
• 200g créme fraiche
• 1tsp Dijon mustard
• 2 spring onions
• 100g Blacksticks blue cheese
• 1 egg
• 150g panko breadcrumbs
• Vegetable oil

Method

• Season the trout fillets and cook in a moderate oven for 10 minutes so that they’re still pink in the middle.
• Allow to cool a little, remove the skin and flake into a small bowl.
• Peel the potatoes, cut into chunks and boil until nice and soft.
• Drain well and leave to cool a little.
• Melt the butter in a small pan and in a clove of minced garlic and a handful of finely chopped parsley.
• Sauté for a minute and tip the crème fraiche along with a teaspoon of Dijon mustard.
• Stir well, season and set aside.
• Transfer the potatoes to a large bowl along with the spring onions, finely chopped, and 100g of grated Blacksticks blue cheese.
• Mix and mash everything together and then fold in the trout flakes.
• Season well and shape into 8 large or 12 smaller balls and pop them in the fridge for 20 minutes.
• Dip each ball into a beaten egg and lightly coat with panko breadcrumbs.
• Heat 1-2cm of oil in a pan and when hot shallow fry the fishcakes, turning frequently to brown all over.
• Warm through the sauce and serve on the side.