Pan Fried Trout, Bubble and Squeak, Lemon Parsley Mayo!
Recipe by Sian Hughes from her Instagram profile @recipebreakout
Exciting news!! You can now buy my favourite Chalkstream trout directly from the online seafood market @therockfishuk!! Reared in the pure, clear waters of the Test and Itchen rivers in Hampshire, it is, in my humble opinion, the best trout you can buy! As we head into the colder months, these beautifully chunky fillets make a cosy mid week meal paired with a scrumptious bubble and squeak (such a great invention to use up those Sunday lunch leftovers)… and a super simple lemon parsley mayo! To make (for 2)
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What you need: 2 fillets of Chalk Stream trout, leftover boiled or mashed potatoes and leftover vegetables (enough for twtrout 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)
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🐟 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
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🐟 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
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🐟 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)
Recipe by Sian Hughes from her Instagram profile @recipebreakout
Exciting news!! You can now buy my favourite Chalkstream trout directly from the online seafood market @therockfishuk!! Reared in the pure, clear waters of the Test and Itchen rivers in Hampshire, it is, in my humble opinion, the best trout you can buy! As we head into the colder months, these beautifully chunky fillets make a cosy mid week meal paired with a scrumptious bubble and squeak (such a great invention to use up those Sunday lunch leftovers)… and a super simple lemon parsley mayo! To make (for 2)
.
What you need: 2 fillets of Chalk Stream trout, leftover boiled or mashed potatoes and leftover vegetables (enough for twtrout 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)
.
🐟 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)
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