For the Fishcakes:
- 650g dry mashed potato (no cream or butter added)
- 650g Berkshire Trout Hot Smoked Trout, flaked
- 2 tbsp tomato ketchup
- 2 tsp anchovy essence
- 3 tsp English mustard
- Salt & freshly ground black pepper
Combine the potato, ketchup, anchovy essence, mustard, and seasoning. Fold in the rest of the trout, then shape into 8 cakes and refrigerate to keep them from breaking in the pan.
For the Tarragon Sauce:
- 500ml strong fish stock
- 50g butter
- 30g flour
- 50ml white wineFishc
- 250ml double cream
- 15g fresh Tarragon, shredded
- Salt & pepper
Bring the fish stock to a boil. In another pan, melt the butter, stir in the flour, and cook gently for 30 seconds. Gradually whisk in the stock, add the wine, and simmer for 30 minutes. Add the cream and reduce to a thick pouring consistency, then add the sorrel and season.
To Serve:
- 1.5kg fresh spinach
Lightly flour the fishcakes, fry until golden, and bake at 200°C (gas mark 6) for 10-15 minutes. Cook the spinach until tender, then plate with the fishcakes and pour over the sorrel sauce. Serve immediately and devour!
Starter for 10
Ingredients
2 Berkshire Trout Fresh Fillets
1 can of coconut milk
Your favourite green curry paste 2-3 tablespoons
1 tbsp freshly grated ginger
2 crushed garlic cloves
2 Bok Choi sliced
Small vegetables of choice (I use baby sweetcorn, peas, chopped French beans and edamame beans)
1 freshly squeezed lime
Dash of white wine vinegar
Steamed noodles
Recipe
Season the trout (skin on or off) with salt and pepper and set aside. In a large pan or wok, over a medium heat, add the green curry paste, coconut milk, ginger and garlic and bring to a simmer. Lower heat and cook gently for about 5 minutes before adding your veg, along with the Bok Choi and lime juice and vinegar. Add the trout and cook until the trout is done - about 8-10 minutes. Cook noodles to be ready at the same time. Place noodles in a bowl and ladle the trout green curry over the top. Enjoy!
Ingredients:
2-4 Berkshire Trout Fresh Fillets fillets
600g potato
200g carrot
1 leek
1 tbsp butter
1 Bay leaf
3 Allspice seeds – crushed lightly
600 ml vegetable broth
100 ml whipping cream
2 tbsp lemon juice
Salt
Pepper
3 Dill stalks
Method:
Remove the trout fillet skins and set aside. Peel the potatoes and cut them into bite-sized pieces together with the carrots.
Cut leek into rings. Melt the butter in a larger pot or pan and fry the potatoes, carrots and leeks and trout skins vigorously for a few minutes. Deglaze with vegetable broth and add the bay leaf and allspice seeds. Cover and simmer the soup for about 10 minutes until the potatoes are cooked through.
Remove the trout skins.
Cut the trout fillets into 2-3cm thick pieces. When the potatoes are cooked, add the whipping cream and lemon juice, bring the soup to the boil, then remove from the heat and let the trout fillet pieces simmer in the hot soup for a few minutes until the trout has turned nice and pink.
Finally, season the soup with salt and pepper and serve with chopped dill.
Ta, da!
serves: 6
Ingredients
2 Packs of Berkshire Hot Smoked trout
1kg potatoes, mashed
6 soft-boiled eggs
175g panko breadcrumbs
175g plain flour, seasoned
3 eggs, beaten
Veg oil for frying
To serve – 2 packs of Berkshire GIn & Beetroot Cured Trout slices micro herbs winter leaves dressed in French dressing
Method
Mix the hot smoked trout with the potato, season and divide into 6 even-sized portions. Flatten into a rough circle, and wrap around the soft-boiled eggs, encompassing completely. Dip each one in flour, then in the beaten egg, then into the flour again, and once more into the beaten egg mix. Finally, dip them into the breadcrumbs, and re-shape into a round .
Heat the vegetable oil to 160c and deep fry for 3 to 4 minutes, until golden and crispy. Drain onto kitchen paper.
Serve with the slices of Gin & Beetroot Cured Trout, dressed herbs and leaves on the side.
Recipe from James Martin
Serves: 2
Cook time 20 mins
The warm lemony potatoes are what makes this dish really special. Hannah Mai learnt to prepare potatoes in this way whilst working in restaurants. Peeling the potatoes after cooking allows them to hold together perfectly whilst cooking, and keeps in all of their delicious flavour. The skins can be roasted with a little oil to make a crispy potato topping for soups or salads. If you don’t want to faff with peeling the potatoes the skins can be left on, but Hannah promises you that peeling the potatoes in this way makes them taste incredibly buttery and rich.
Credit: @hannahmaieats
Ingredients
425g salad potatoes
160g hot smoked trout
1 avocado
100g pea shoots and watercress
25g fresh dill
1 lemon
2 tbsp good quality extra virgin olive oil
salt and cracked black pepper
Method:
Place the washed salad potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes or until tender when pierced with a fork. Once the potatoes are cooked, drain them and let them cool slightly.
Using a turning knife or a small paring knife, carefully peel away all of the potato skins. Cut the warm, peeled potatoes in half and place them in a large mixing bowl.
Whilst the potatoes are still warm squeeze over the juice of the lemon and dress with 2 tbsp of extra virgin olive oil and season with salt. Set aside whilst you prepare the rest of the ingredients.
Gently tear the hot smoked trout into good size pieces, roughly 2-3cm.
Peel and dice the avocado into 1-2cm pieces.
Wash the pea shoots and watercress then drain well.
Roughly chop the fresh dill, save a little behind for garnishing if you like.
Assemble the salad by adding the smoked trout, diced avocado, dill, pea shoots and watercress to the bowl with the potatoes. Season to taste with salt and freshly cracked black pepper. Gently toss all the ingredients together until well combined.
Plate the salad up whilst still slightly warm and enjoy.
Serves: 3-6
cook time: 20-25 minutes
Ingredients:
This simple trout en croûte is easy to make and can be made smaller or larger depending how many you have to dinner.
- 2-4 Berkshire Trout Fresh Fillets
- Tracklements Dill Mustard
- Handful of chopped dill
- 1-2 sheets of all butter ready rolled puff pastry
- 1 beaten egg for glazing
Method:
Cut the pastry sheet into two halves with one being a good centimetre larger all round. Place the larger rectangle of pastry on a greased baking tray.
Spread the dill mustard on the pastry leaving a good centimetre all round. Sprinkle fresh dill - not too much- on the mustard.Place the trout fillets (I used 3) on the dill mustard coated pastry and top with more dill mustard and fresh chopped dill. Place the smaller pastry sheet on top of the fillets and then folded up the larger sheet and tuck this in to seal the two sheet together.
Decorate with extra pieces of pastry. Use a pastry brush to glaze the entire parcel.
Place into a preheated oven at 180 degrees. Cook for 25-30 minutes until the pastry has risen and is golden.
Servers: makes 6
Cook time: 60 minutes
Ingredients:
- 5 large potatoes peeled and diced about 3 cm
- 3 free-range eggs (we like Clarence Court)
- 1 small bag full spinach
- 500 ml milk
- 2 heaped tbsp plain flour
- 2 good handfuls of grated mature cheddar cheese or parmesan
- Half lemon
- 1 large handful of flat-leafed parsley finely chopped
- 2 bay leaves
- Lemon Zest
- 8 black peppercorns
- 1 cup full of frozen peas
- 1 pack Hot Smoked Berkshire Trout
- 2 Berkshire Trout Fresh Fillets
- 1 pack of king prawns
- A good dollop of butter
- Nutmeg optional
- Salt and pepper
Method:
- Preheat oven to 190 degrees C.
- Peel and boil the potatoes in salted water for a couple of minutes, add the 3 eggs and set a timer for 8 minutes. Remove when ready and plunge the eggs into cold water to cool. Peel and cut into quarters setting aside.
- In a fresh pan place the bay leaves, black peppercorns, trout fillets and a few sprigs of parsley and pour over the milk. Bring up to a gentle simmer with the lid on. Once simmering add the king prawns and cook for a further minute until the prawns have turned pink. Remove fish to cool with a slotted spoon and sieve the liquid into a jug removing the parsley, lemon and peppercorns.
- Steam or fry the spinach and set aside.
- In a fresh pan, melt the good dollop of butter and stir in the flour to make a roux. Gradually add the warm milk that you cooked the fish in and stir until you get a thick silky consistency.
- Place the fish and eggs back into the fish sauce with a cup full of frozen peas and a handful of chopped parsley. Give it a good mix.
- Place the fish mixture into an appropriately sized oven dish or individual ramekins and add a drizzle of lemon juice and the wilted spinach on top.
- When potatoes are cooked, drain in the colander and mash with lashings of butter, and season with salt, pepper, and grated nutmeg. Spread over the top of the fish mixture, spiking high to give a crunchy topping.
- Sprinkle over cheddar cheese if you really wanted to be decadent and get some extra crunch!
- Bake for about 30-40 mins until golden.
Devour, but not too fast, you may burn your mouth!!
