Description
This recipe is from Rick Stain's Coast to Coast book and is delightful dinner to serve.
Ingredients
3 rainbow trout (also works well with herring, mackerel or salmon)
4 cm piece of fresh ginger, finely chopped
3 fat spring onions
4 chestnut mushrooms, finely chopped
Little oil, for frying
Sea salt and freshly ground black pepper
For the salad:
100g rocket
2 tsp dark soy sauce
1 tsp roasted sesame oil
1 tsp cold water
Pinch of caster sugar
Directions
1. Skin and then pin bone the trout fillets and cut into small pieces, and mix in a bowl with the ginger and spring onions, mushrooms and salt and pepper. Mix together well and shape into small patties (use slightly wet hands).
2. Heat a lightly oiled non stick pan over a medium heat. Add the fishcakes and fry for about a min and a half on each side, until golden brown and cooked through. Put on warmed plates and pile some rocket alongside, whisk the rest of the ingredients to make a dressing and drizzle over.
TIPS:
You can mix fish and other ingredients in mini blender to make the patties.
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