Trout Croquettes

Name: Trout Croquettes
Yield: Makes 15
Ingredients: 1 X 450 g fresh brown or rainbow trout, gutted and degilled; 2 large free-range eggs; 100 g very fine breadcrumbs, made from dry white bread; flaked sea salt and ground black pepper; 3 tablespoons plain flour; sunflower oil for deep-frying and oiling; 8 tablespoons ground almonds; 40 g plain flour; 250 ml whole milk; 25 g butter; ½ small onion; 1 teaspoon Dijon mustard; 3 tablespoons double cream; 1 teaspoon tomato purèe; 2 teaspoons finely chopped fresh tarragon; lemon wedges for squeezing

Preparation info

Makes
15

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

During the summer, if not at home or work, I’ll most likely be on a riverbank hunched over my fly box, hurriedly trying to find a suitable choice for a fussy trout. Even after I have slipped the majority back into the current, a lot of trout still come home with me, and this is my favourite pre-dinner trout snack.

Ingredients

1 X 450 g fresh brown or rainbow trout, gutted and degilled
25 g butter
<

Snack
Fish course
Dinner
Pescatarian
Summer

Method

Preheat the oven to 190°C/375°F/Gas 5. Place the trout on a baking tray lined with oiled foil. Cover with a second sheet of foil and bake for 12-15 minutes