All recipes Dinner Fish Crispy trout with potato rosti cakes and pea purée Michael Catling27 March 202607 views Crispy trout fillets are paired with golden potato rostis and a verdant pea purée in this refined, healthy take on fish and chips. I love fish and chips as much as the next man, but there’s a time and place to start deep frying cod and triple cooking chips. A busy weeknight is not one of them. That’s why I created this healthier and more sustainable version, featuring grilled trout and some unctuous potato rosti cakes which are so good you’ll be wanting them for Sunday brunch as well. Tying it all together is my speedy pea pureé and crispy capers, which add some much needed acidity and freshness to the dish. How To Make Crispy Trout With Potato Rosti Cakes And Pea Purée Chef Catling’s recipe notes Recipe: Crispy trout with potato rosti cakes and pea purée Frequently asked questions Tips & Notes To Know Remove moisture: After grating the potatoes, squeeze out as much excess liquid using a clean tea towel or cheesecloth. This is key to achieve a crispy exterior on the rosti. Cook with confidence: After adding the grated potato to the pan, press down with a spatula to shape into a compact cake. Wait until the crust is deep golden and lifts easily before inverting onto a plate, then slide it back into the pan to avoid breakage. Strain the peas for a silky-smooth purée: After a quick blanch, pass the peas through a fine mesh sieve after blending. This removes the skins and guarantees a velvety finish. Crispy trout with potato rosti cakes and pea purée Pin Print Ingredients 2 medium potatoes (about 400g)1/2 brown onion1 tbsp plain flour1/2 tsp baking powder1/2 tsp dried garlic flakes1 medium free-range egg, beatenOlive oil, for frying2 knobs of butter, for basting2 trout fillets, skin on1 tsp capers150g frozen peas1/2 lemon, juice to taste, plus a few slices for garnish To serveMicro herbs, for garnish (optional) Instructions Step 1 Coarsely grate the potatoes into a mixing bowl, then use a cheesecloth or clean tea towel to squeeze out any excess water. Repeat with the onion, then stir in the plain flour, baking powder, garlic flakes and beaten egg until well combined. Season well and heat a large non-stick pan over a medium heat. Step 2Working in batches, lightly brush the pan with olive oil, then spoon in the potato mixture to make two large rosti cakes, or three small rosti cakes. Step 3Flatten the rosti cakes down with the back of a spoon to form a disc shape. Leave to cook for 5 minutes or until crisp and golden on the bottom. Repeat on the other side, adding a knob of butter for the final 30 seconds to baste. Dab the rosti cakes dry on kitchen paper to remove any excess oil and keep warm while you repeat with the rest of the mixture. Step 4Meanwhile, season the trout fillets on both sides, then place under a hot grill, skin-side up, for 4-5 minutes until the skin has started to crisp. Flip over and depending on the thickness, cook for 2 minutes more or until the trout has changed from dark to pale pink all over, with a little blush remaining in the thickest part. Step 5Transfer the grilled trout fillets to a warm plate and leave to rest while you bring a large pan of salted water to the boil. Blanch the peas for 2 minutes, then drain. Step 6Add the peas to a blender along with a splash of water to get it moving. Blitz the peas, adding more liquid if needed, until a thick, smooth purée has formed. Season to taste with salt, pepper and lemon juice. For a silky-smooth texture, you can then go one step further and pass the pea purée through a fine sieve using the back of a spoon. Step 7Once the potato rosti cakes are cooked, add the capers to the frying pan and cook over a medium heat for 1 minute or until heated through and starting to crisp. Step 8Divide the pea purée between plates and scatter over the crispy capers. Top with the potato rosti cakes, followed by the grilled trout fillet, skin-side up. Garnish with lemon slices before serving. Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Fish? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. What Should I Do With My Potato Peelings? Make vegetable crisps for a pre-dinner snack. Simply pat your potato peelings dry, then drizzle in a little olive oil until lightly coated. Season well with sea salt and then place in a single layer on a baking tray. Cook in a pre-heated oven at 180C for 10-15 minutes, flipping once. Let them cool slightly – they’ll be even crispier that way.