For the potatoes:-450glarge potatoes, peeled2 tbspolive oil
For the dipping sauce:6 tbsptomato ketchup1 tbspmalt vinegar1 tbsprunny honey
For the fish:-350gfresh trout fillets, skinned2 tbspplain flour1 tspCajun spice2medium free-range eggs, beaten175gfresh white bread crumbsOlive oil to brush
To serve:-2large carrots225gsugar snap peasSea salt and black pepper
- Pre-heat the oven to 200 deg C/400 deg F/ gas mark six. 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 the eggs and breadcrumbs. Place the fingers well spaced apart on an oiled baking sheet.
- When the potatoes have been in the oven for 20 minutes, place the fish on a shelf above them and cook for 12 to 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 10 minutes. Steam the peas above the carrots and serve with the fish and crisp potatoes.
Cook's tip: while trout fillets are fine for this recipe, check them for small pin bones which can be removed with tweezers. Most of the bones should have been removed already.
Source: British Trout Association