Last weekend I bought a beautiful rainbow trout. It’s a very delicious fish, that rich in omega-3 fatty acids, and its’ also an excellent source of vitamins and protein. One its part gone to be cured (you may find the recipe here), another was roasted and I still had some more. I decided to make a pie from the book “pies and tarts” by S.Reaynaud. The recipe is very simple, it’s called for the trout, puff pastry, peas and horseradish, I’d had all that stuff. I’d made the filling and was disappointed because its quantity was more then enough, despite that I used more puff pastry then was needed. Fortunately, the overall result was fine, and the pie tasted pretty good. Have you tried to cook any pies from that book?
Thus I had to fix the remaining trout.. And here is the easiest and quickest recipe of delicious fritters. I used fresh trout, but you can substitute it with salmon, fresh or canned. I ate these little fritters for breakfast, they were good and satisfying!
Trout fritters with green peas
sea salt, white pepper, to taste
- Preheat oven to 200C. Line the baking tray with parchment.
- Squeeze out the liquid from potatoes. Add it to a mixing bowl along with trout, peas and onion. Add horseradish, egg white, cream and combine.
- Add flour, salt and pepper, and mix well.
- Scoop out the dough to make 10-12 fritters. Gently press them down with hand.
- Bake for 20-25 minutes or until golden-brown.
- Serve with sauce you like and cured trout slices.