Trout and fennel fishcake recipe - The Field

Name: Trout and fennel fishcake recipe - The Field
Ingredients: 225g (8oz) mashed potato; 25g (1oz) butter; 1 small onion, finely chopped; 1 small bulb of fennel, finely chopped; 150ml (1⁄4 pint) béchamel sauce: 25g (1oz) plain flour; 25g (1oz) butter; 150ml (1⁄4 pint) milk; 175g (6oz) smoked trout fillet; 175g (6oz) fresh cooked trout fillet; 1 hardboiled egg, coarsely chopped; 1 tbsp chopped parsley; 1 tsp lemon juice; Salt and pepper; Plain flour for dredging; 1 egg, beaten with 1 tbsp milk; Undyed breadcrumbs made from stale ciabatta, dried slowly and whizzed in the Magimix until fine; Butter and oil for frying

www.thefield.co.uk

This trout and fennel fishcake recipe uses both smoked and fresh trout. The secret to a really good fishcake is plenty of fish and a good, crunchy crumb.

View full recipe on www.thefield.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.

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Ingredients

225g (8oz) mashed potato
25g (1oz) butter
1 small onion, finely chopped
1 small bulb of fennel, finely chopped
150ml (1⁄4 pint) béchamel sauce: 25g (1oz) plain flour; 25g (1oz) butter; 150ml (1⁄4 pint) milk
175g (6oz) smoked trout fillet
175g (6oz) fresh cooked trout fillet
1 hardboiled egg, coarsely chopped
1 tbsp chopped parsley
1 tsp lemon juice
Salt and pepper
Plain flour for dredging
1 egg, beaten with 1 tbsp milk
Undyed breadcrumbs made from stale ciabatta, dried slowly and whizzed in the Magimix until fine
Butter and oil for frying