Fish of the month
Bio aqua farm crispy trout bites with gremolata mayo
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.
200g sustainably sourced smoked trout (If you cant find smoked you can use fresh)
100g boiled potatoes of your choice
20g garlic freshly grated
1 lemon zested and juiced
Pinch of black pepper
Tea spoon of salt
400ml sunflower oil
1 egg beaten
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.
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.