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Bio aqua farm crispy trout bites with gremolata mayo

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Rainbow trout can be a clean and delicate flavour when farmed with Aquaponic methods, and a good source of Omega 3. This easy to make dish is a balanced blend of Mediterranean flavours. The crispy coating and smooth centred bites with the zesty gremolata complements a freshly mixed salad with an Italian dressing of olive oil, lemon, salt and pepper. I recommend to use local and organic where possible.


Cooking time   0
Fish type   Oily fish
Serves   4

Ingredients

200g sustainably sourced smoked trout (If you cant find smoked you can use fresh)
100g boiled potatoes of your choice
100g mayonnaise
20g parsley
20g garlic freshly grated
1 lemon zested and juiced
Pinch of black pepper
Tea spoon of salt
400ml sunflower oil
80g breadcrumbs
30g flour
1 egg beaten

Preparation

Fish cake Remove all the meat from the fish discarding skin and bones. In a bowl add trout with the boiled potatoes and season with salt and pepper, mix to a chunky dough and roll in to bite size balls. Now coat the balls in flour and gently roll them in the beaten eggs and then coat them with bread crumbs, the fish cake are now ready to be fried. Gremolata dressing In a bowl mix the mayonnaise, garlic, parsley, lemon zest and juice. Your dressing is ready.

Cooking

Heat the sunflower oil to 170c, when hot gently drop in the fish cakes and cook unitl crispy and golden, serve the fish bite hot and with Gramolata Mayonaise dressing on the side.