Pan Fried Trout, Bubble and Squeak, Lemon Parsley Mayo!
- Serves:
- 2
- Prep Time:
- 5 mins
- Cook Time:
- 15 mins
- Share
Ingredients
2 fillets of Chalk Stream trout
Leftover boiled or mashed potatoes and leftover vegetables (enough for two trout with o ‘cakes’)… eg leeks, cabbage, carrots
A knob of butter
A small onion, finely sliced
Half a small bunch of parsley, finely chopped
2 heaped tbs of mayo
A lemon, half juiced and the other half cut into wedges
2 eggs (optional)
Leftover boiled or mashed potatoes and leftover vegetables (enough for two trout with o ‘cakes’)… eg leeks, cabbage, carrots
A knob of butter
A small onion, finely sliced
Half a small bunch of parsley, finely chopped
2 heaped tbs of mayo
A lemon, half juiced and the other half cut into wedges
2 eggs (optional)
Method
Start by melting the butter in a frying pan, add in the onion and gently sauté for a few mins. In the meantime, mix and mash the potatoes and veg in a large bowl and season well. Add in the butter and onion, pressing the mixture together to bind. Divide into two and shape into cakes
Then add a little oil to the same pan, season the trout fillets and pan fry skin side down first over a moderate heat for three to four mins. Then flip to flesh side down for another few mins
At the same time, heat up a little more oil in a separate pan and gently fry the bubble and squeak cakes until they’re super hot throughout. Serve along with the salmon on individual plates, with the lemon wedges and parsley mayo on the side. Finish with a fried egg on top (if you like)
Featured products
ChalkStream Trout
Serves 1 - Min 140g
Filleted ready for cooking
£6.95
Sent fresh
Sian Hughes