PAN FRIED TROUT, BUBBLE AND SQUEAK, LEMON PARSLEY MAYO
Beautiful chunky ChalkStream® fillets make a cosy mid-week meal paired with a scrumptious bubble and squeak (brilliant to use up those left-over vegetables) and a super simple parsley mayo.
Another beautiful recipe by Sian @recipebreakout
Serves 2
Ingredients:
2 Fillet portions of fresh ChalkStream® trout 130g each
150g of boiled or mashed potato
150g of vegetables (e.g. leeks, kale, cabbage, carrots, swede)
A nob of butter
A small bunch of parsley
2 Heaped tablespoons of mayonnaise
1 Small onion
2 Eggs (optional)
Method
Melt the butter in a pan, add in the onion and gently sauté for a few minutes. Mix and mash the potatoes and vegetables in a large bowl and season well. Add in the melted butter and onion, pressing the mixture together to bind, divide into two and shape into cakes.
Add a little oil into the same pan, season the fillets and pan fry skin side down first over a moderate heat for 3 or 4 minutes, then flip flesh side down for another few minutes. At the same time heat a little oil in a separate pan and gently fry the bubble and squeak cakes until they are super hot throughout. Serve along with the trout on individual plates with lemon wedges and parsley mayo on the side and finish with an egg (if you like).
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