This week’s fish recipie from Talking Sport 12th November 2014

Quick Trout Pattie

Served with a rich lemony sauce, this is quite a special meal.

Ingredients
1 3lb gutted and deheaded Trout
3 tbsps. of Helman’s Mayonnaise
1/2 an onion
1 stalk of Celery
1 tsp of lemon juice
1 cup white wine
salt and white pepper
1 tsp honey

Method
Place the trout in a microwave proof dish, cover and cook on full power for 3-5 minutes dependent on the power of your microwave – until the trout is cooked through and place to one side to cool.

Chop the onion and celery into small segments and place in a cooking pan with the wine and lemon juice. Bring to the boil then simmer until the liquid evaporates. Place to one side to cool. Put through a strainer to remove any excess liquid.

Remove the flesh from the trout and place in a large bowl – taking care to leave the bones and skin out. Mash up the trout with a fork until it’s broken up into small pieces, then add in the onion and celery mixture along with the mayonnaise and mix together with a food blender. You should add the salt and pepper at this stage along with the honey and you can also include some other seasoning – Garlic, Chilli, Coriander paste etc… to give the pate your own stamp.

Put in a plastic tub and place in the fridge for a couple of hours to set before serving as a starter with salad or on oatcakes or cheese biscuits.

Enjoy and send your comments to [email protected].

Next weeks recipe is Trout fried in Parmesan and Breadcrumbs.

Listen to Robert Murray on Talking Sport with the fishing reports between 6pm and 6.30pm, following up with the recipe of the week on www.blackdiamondfm.com/listen