Pan Fried Trout, Bubble and Squeak, Lemon Parsley Mayo

Directions

1. 1

   Melt the butter in a frying pan, add in the onion and gently sauté for a few mins.

2. 2

   Mix and mash the potatoes and veg in a large bowl and season well. Add in the melted butter and onion, pressing the mixture together to bind. Divide into two and shape into cakes.

3. 3

   Add a little oil to the same pan, season the trout fillets and pan fry skin side down first over a moderate heat for three to four mins. Then flip to flesh side down for another few mins.

4. 4

   Heat up a little more oil in a separate pan and gently fry the bubble and squeak cakes until they’re super hot throughout.

5. 5

   Serve along with the trout on individual plates, with the lemon wedges and parsley mayo on the side. Finish with a fried egg on top (if you like).