Rainbow Trout Fishcakes with Watercress Pesto - Sarah Graham Food
Rainbow trout and firm white fish mixed with potatoes, herbs, and cheese, grilled to perfection. Try Sarah Graham's Watercress Pesto for a fresh twist. Serve up these flavorful fishcakes today!
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Cooking tools:
- Blender
- Microplane
- Potato masher
- Colander
- Oven
- Baking dish
- Aluminum foil
- Pot
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 200g rainbow trout fillet
- 200g firm white fish fillet
- salt
- freshly ground black pepper
- 3 sweet potatoes
- 1 cup frozen peas
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh basil
- 1 tsp dried chilli flakes
- 1 tsp ground cumin
- 2 Tbsp lemon juice
- 2 tsp lemon zest
- 1 egg, lightly beaten
- olive oil for grilling
- 1/2 cup grated gruyere or parmesan cheese
- 50g fresh watercress, rinsed and thicker stalks removed
- 2 Tbsp pine nuts
- 2 Tbsp olive oil
- zest and juice of 1 lemon
- 1 clove garlic, chopped
- 1/2 tsp sugar
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