Category

The fresh zingy flavour of the ginger compliments the steamed haddock perfectly. Just be careful not to over cook the fish, it should still be very moist and tender when it is served.

Serves 4

Ingredients

To Cook

Serving Suggestions

Tips

www.bordbia.ie

Ingredients

• 2 trout fillets

Potato cakes

• 450 g mashed potatoes
• 50 g butter
• Pinch of salt and pepper
• 50 g flour
• Lemon wedges
• Few sprigs of dill
• Small tub crème fraiche.

Method

Melt the butter and add to the mash potato, mix in well and season with salt and pepper.
Sift the flour into the potato and mix into a dough.
Roll out on a floured surface until approx 1/4 – 1/2 inch thick.

Cut into rounds using a scone cutter.
Cook in a very hot, lightly oiled pan or griddle until brown on both side.
Place one spoonful of crème fraiche on each potato cake, and arrange a generous slice of trout on top. Garnish with lemon wedges and sprigs of dill or parsley.

Sour cream can be used instead of crème fraiche.

Serves

4

Ingredients

• 675g filleted and skinned trout (divided into 4 pieces)
• 4 tomatoes – skinned and chopped
• 12 medium leaves of spinach – blanched
• Bunch of scallions chopped

Lemon butter (Optional)

• 30g/1oz melted butter
• 1 tablespoon lemon juice
• Salt and pepper

Method

Cut eight 10″ circles of greaseproof paper. Butter well.
On each of four circles place three leaves of spinach and a quarter of the tomato mixture.
Place a portion of trout on each and sprinkle scallion on top. Season.
Cover each portion with the remaining greaseproof circles and seal the edges.
Bake in a moderate oven 190°C/350°F/Gas 5 for 15 minutes.

To serve

Mix together the ingredients for the lemon butter.
Slit open the parcels and pour lemon butter on to each if liked.

Serves

4

Ingredients

• 450g smoked fish
• 8 large baking potatoes
• 1 onion or scallion – finely chopped
• 4 tablespoons cheddar cheese – grated
• 4 tablespoons mayonnaise
• Salt and pepper
• Bay leaf and lemon slice

Method

Scrub potatoes well and bake in a hot oven for 45 minutes or until cooked.
Place the smoked fish in enough cold water to cover with pepper, bayleaf and lemon. Bring to the boil and simmer for 7 minutes. Remove fish , drain well and flake.
Slit the potatoes and carefully remove the flesh.
Mix the potato flesh, smoked fish, cheese and scallions together, season, bind with mayonnaise.
Fill the fish and potato mixture back into the potato jackets and place under a hot grill until golden brown.
Garnish with chopped parsley.

Serves

4

Ingredients

• 2 trout fillets

Potato cakes

• 450g mashed potatoes
• 50g butter
• Pinch of salt and pepper
• 50g flour
• Lemon wedges
• Few sprigs of dill
• Small tub crème fraiche

Method

Melt the butter and add to the mash potato, mix in well and season with salt and pepper.
Sift the flour into the potato and mix into a dough.
Roll out on a floured surface until approx 1/4 – 1/2 inch thick.
Cut into rounds using a scone cutter.
Cook in a very hot, lightly oiled pan or griddle until brown on both side.
Place one spoonful of crème fraiche on each potato cake, and arrange a generous slice of trout on top. Garnish with lemon wedges and sprigs of dill or parsley.

Sour cream can be used instead of crème fraiche.

Serves

4