Richard Batten won first prize with this recipe in the Melplash Show fish cake competition sponsored by the Riverside Restaurant.
Makes 2 servings
- One filleted rainbow trout
- 500g mashed potato preferably Maris Piper
- An onion and a plump clove of garlic
- Stick of celery and a carrot
- 300ml double cream
- Dry white wine
- Toasted almonds
- Horseradish sauce
- Unsalted butter
- 2 eggs
- 1 red chilli
- Grated nutmeg
- Bay leaf
- Sprig of thyme
Sauté the onion, garlic, carrot and celery in the butter until soft, add a slurp of wine and reduce.
Having cooked the potatoes add half the vegetables, add horseradish sauce and fork together to taste. Reserve the other half of the sauce.
Put chopped onion, garlic, bayleaf, a sprig of thyme with a knob of butter, black & white pepper in a pan with some white wine and water to cover and sauté. Add the fish, bring to simmer and switch off. Leave with lid on until fish is cooked – gently.
Pat the potatoes/vegetables mix into “cakes” cut in half and add almonds & the fish, replace the top. Now comes the messy bit!
Life the cakes with your hands, roll in the egg and then into the breadcrumbs [i used rye and spelt bread thrown in the blender] roll and pat into shape and cook in a hot over 200°C until golden, with a sprinkling of flaked almonds on top for the last 5 minutes.
Use the remaining vegetables in the pan you used earlier and add a large slop of the wine. Boil up, add the cream and reduce.
Now get your blender ready and throw in several handfuls of watercress, pour in the winey, creamy vegetables, add a little fresh chilli, buzz the mixture and add some grated nutmeg. Now stop and taste it to make sure you like and adjust accordingly.
Serve with the cakes topped with the toasted almonds with a puddle of the watercress sauce and a sprinkle of paprika [for taste and colour]
Top with sprigs of watercress, accompanied by delicate salad leaves