First posted: Jan 11, 2013
Smashed Pea & Rainbow Trout Fishcakes with Watercress Pesto
Fishcakes and meatballs can often be underwhelming. I don’t know what it is, but that’s just a mindset that I am unable to waver on. Which is why I often find myself doing my level best to re-invent these supper time staples into something a little more interesting. Like Spaghetti with Ostrich, Basil and Mint Meatballs, which you can find in my next book. And so, I like to think that this combination of rainbow trout, smashed peas and baby potatoes with salty pecorino shavings, along with a gorgeously green halo of fresh and zesty watercress pesto might just be the antithesis to the dull and dowdy fishcakes we so often meet on our plates. Let me know if you agree!
Ingredients
Cooks in: Serves:4
- 250g rainbow trout fillet
- 250g firm white fish fillet
- salt and freshly ground black pepper
- 3 sweet potatoes
- 1 cup frozen peas
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh basil
- 1 tsp dried chilli flakes
- 2 Tbsp lemon juice
- 2 tsp lemon zest
- 1 egg, lightly beaten
- olive oil for grilling
- 1/2 cup grated pecorino or parmesan cheese
- 50 g fresh watercress, rinsed and thicker stalks removed
- 2 Tbsp pine nuts
- 3 Tbsp olive oil
- juice of 1 lemon
- 1 clove garlic, chopped
- 1/2 tsp sugar
What to do
1. Pre-heat oven to 200C. Place the fish on the shiny side of a large sheet of tin foil, sprinkle with a pinch of salt and pepper. Wrap up tightly and bake for 10-12 minutes, or until just cooked through, then remove and set aside to cool. 2. Meanwhile, peel, roughly cube and boil the potatoes for 15 minutes or until soft, adding in the peas for the last 2 minutes of cooking time. Drain the potatoes and peas, mash roughly and set aside to cool. 3. Into a bowl, flake the fish, then add in the mashed potato and peas, herbs, chilli, lemon juice, lemon zest and the egg. Season with salt and black pepper and mix until combined. 4. Shape the mixture into 10-12 golf-ball sized patties, just gently flattened, and lay them into a lightly greased baking dish, then sprinkle over the grated cheese. Refrigerate for about 15 minutes or until you are ready to cook. 5. In a pre-heated 200C oven bake for 8-10 minutes, then turn on the grill for for a further 2-3 minutes or until the fishcakes are golden and crispy. 6. To make the watercress pesto, blend all the ingredients together for 2–3 minutes, adding sugar and salt quantities to your liking. 7. Serve the fish cakes with crunchy fresh asparagus and watercress pesto on the side. Note
These can be made the day before and left to chill in the fridge in an airtight container.
Summer
