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Trout fishcakes with broccoli salad
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Served cool, these also make a lovely dish for a picnic.
500g potatoes, peeled and cut into 2cm chunks
1 essential Waitrose broccoli, cut into florets, stalk cut into 2cm pieces
100g watercress, stalks finely chopped, leaves whole
25g flat leaf parsley, stalks finely chopped, leaves torn
2 x 280g packs boneless Scottish loch trout fillets
3 bay leaves
350ml whole milk
1 essential Waitrose lemon, zest, juice of ½
4 tbsp olive oil
75g plain flour, seasoned
1 tsp essential Waitrose English mustard
1 Boil the potatoes for 7-10 minutes, until tender but not soft. Drain and steam dry for 5 minutes. Roughly mash with a fork; cool.
2 Boil the broccoli in a separate pan for 3-4 minutes, until al dente, then drain and run under cold water; pat dry on kitchen paper. Mix with the watercress and parsley leaves, then cover and chill.
3 Put the trout in a small pan with the bay leaves and enough milk to cover. Simmer gently for 5-7 minutes, until cooked through. Transfer the fish to a plate to cool, reserving the milk.
4 Flake the trout (discard the skin) and mix with the mash, 2 tbsppoaching milk, the watercress and parsley stalks, and ½ the lemonzest; season. Shape into 8 fishcakes; cover and chill for 20 minutes.
5 Heat 2½ tbsp oil in a frying pan; dust the fishcakes with the flour.Fry, in batches, over a medium heat, for 5-6 minutes on each side.
6 Whisk the mustard, lemon juice and remaining zest, and remaining 1½ tbsp oil; season. Toss with the salad; serve with the fishcakes.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in May 2015.