Grilled Trout and Potato Cake
A delicious fish dish that you can pump out in under an hour. Hearty, punchy flavours, but simultaneously light.
Ingredients (for two)
2 Trout Fillet
2 Medium White Potatoes
100g Enoki Mushrooms
2 Leeks, roughly chopped.
Big Bunch of Dill
1 Sweet Apple
Take the trout of the fridge at least 20 mins before cooking.
Chop the potatoes into medium sized chunks. In a large pot with really salty water (think ocean), boil the potatoes until fork-tender, skin on. Drain. Allow to steam dry and cool. Add about a tablespoon of butter, 2 tablespoons of cream cheese, 2-3 stalks of dill, chopped, thick stems removed. Mash together until roughly mixed. Crack in an egg, and add a tablespoon of cornflour. Mix through with a spoon.
In a pan with a little olive oil, fry the chopped leeks with the enoki mushrooms. If it starts to dry out, add a splash of water. Continue until the leeks are very tender, and all the water has evaporated. Allow to cool, then mix well into the potato. In a non stick pan on a low heat form the potatoes into inch-thick cakes using a ring mold or just your hands. Fry on a low heat for about 15 minutes per side.
While those are cooking, julienne the apple. One a chopping board, take a handful of rocket/arugula and about 3 stalks of dill. Hand mince with a knife until it is a rough crumble. Mix through with the apple, then squeeze half a lemon over top and mix. A pinch of salt and a few grinds of pepper. Allow to marinate for a couple minutes, then douse with about a quarter cup of olive oil. Set aside.
Dry the skin of the trout fillets with a paper towel. Lightly salt the skin. Allow the salt to extract some of the moisture, then dry off again. Pre-heat a non-stick pan to a medium high heat. Add a little olive oil, then fry the trout fillets, skin-side down. The skin will stick initially, then start to lift when crispy. This should be about 5-7 minutes. Flip once the skin is crispy, and cook for a further 3 minutes, then take off the heat.
Plate up, the potato cake underneath, trout, then dress with greens. Pepper, serve.