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Trout Fingers & Chips
Serves:
4
Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients:
For the potatoes
450g/1lb large potatoes, peeled
2 tbsp. olive oil
For
the dipping sauce
6 tbsp. tomato ketchup
1 tbsp. malt vinegar
1 tbsp. runny honey
For
the fish
350g/12 oz fresh trout fillets, skinned
2 tbsp. plain flour
1 tsp. Cajun sauce
2 medium free-range eggs, beaten
175g/6oz fresh white breadcrumbs
Olive oil to brush
To
serve:
2 large carrots
225g/8oz sugarsnap peas
Sea salt & black pepper
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Trout
Fingers & Chips
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Method:
Pre-heat the oven to 200°C/400°F/Gas mark 6.
Cut the peeled potatoes into thin slices. Place in a roasting
tin and brush with the olive oil. Cook for 20 minutes, turning
occasionally.
Meanwhile,
in a bowl mix together the tomato ketchup, vinegar and honey.
Spoon into small dipping bowls and leave to one side while you
prepare the fish.
Cut
the fillets into long, finger-width strips. Mix the flour with
the Cajun spice, season with a little salt and pepper. Dip the
fish in the flour, then into the beaten eggs, then into the
breadcrumbs. Place the fingers well apart on an oiled baking
sheet.
When
the potatoes have been in the oven for about 20 minutes, place
the fish on a shelf above them and cook for 12-15 minutes. Brush
with a little olive oil and turn the fish fingers occasionally.
Meanwhile,
using a petal cutter slice, and then stamp out flowers from
the carrots and cook in boiling water for ten minutes. Steam
the peas above the carrots and serve with the fish and crisp
potatoes.
Cook’s
tip:
Trout fillets will be perfect for this recipe. All bones will
have been removed, but do just check for any very small pin
bones, which can be easily removed with tweezers.
Recipes
