In the KITCHEN This delicious dish uses Rutland Water trout for a brilliant and very quick midweek meal...
RUTLAND WATER TROUT & DILL FISHCAKES Preparation time: 10 minutes. Cooking time: 20 minutes. Serves: Four. Ingredients: 280g Rutland Water trout fillets • 400g mashed potato • 5 salad onions, finely chopped 2 tbsp capers, rinsed and roughly chopped • 35g cornichons, finely chopped • ½ x 20g pack dill, snipped 2 lemons, 1 zested and juiced, the other in wedges • 1 tbsp olive oil 220g runner beans • 150g broad beans, steamed, to serve
Preheat the grill to medium-high. Place the trout on a foil-lined baking tray and grill for eight minutes. Set aside to cool, then thickly flake, discarding the skin. In a large bowl, mix the mashed potato with the salad onions, capers, cornichons, dill, lemon zest and two tbsp juice. Fold through the trout, shape into eight cakes and chill in the
fridge for 15 minutes. Heat the oil in a non-stick frying pan or saute pan over a medium heat. Gently cook the fishcakes in two batches for 4–5 minutes on each side until golden brown and warmed through. Serve the fishcakes with the steamed vegetables and lemon wedges.
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