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January 2002

The Toptrout Times

Welcome to the January 2002 edition of 'The Toptrout Times', the regular email newsletter from Top Trout Ltd, bringing news, updates, special offers and advice from the team at www.toptrout.co.uk

Happy New Year !

We'd like to wish all our customers and friends a happy new year!. We have a lot of new items in stock so if you haven't visited us recently, now would be a good time to come and have a look around. We have a complete range of products and advice to help you make the most of the fish you catch, including advice on storage, filleting and a number of new recipes for you to try.

Special Offer extended until March !

As the new season is rapidly approaching we have decided to extend our special offer of a free Permanent Pen (worth 1.95) with all freezer bags purchased until the end of March 2002.

Click here for further details.

Time to start emptying that freezer

With last years fishing little more than a memory and the new season approaching rapidly it's now time to start emptying that freezer of fish. Unless special care is taken, a frozen trout or salmon will be at it's best if eaten within 3 months of freezing so check the date and make the most of what's left of last year's catch.

We'd recommend that any fish more than 6 months old be thrown out to make way for the new season's catch.

Another favourite recipe

Here's a good recipe to use up any trout that still need eating. This is a nice way to eat trout that is often popular with those who don't like trout in general. The fishcakes go very nicely with a crisp salad or as part of a simple meal with baked beans, etc.

Ingredients.
  • 12 oz Cooked trout (can be grilled, poached, baked, etc - it doesn't matter)
  • 8 oz Creamed mashed potatoes (add milk or cream to ensure they're not too dry)
  • 1 Tablespoon chopped parsley (or a sprinkle of dried parsley)
  • 1 Clove Garlic (crushed and chopped or squeezed through a press)
  • 1 Egg
  • Sprinkle of Salt and Pepper to taste

For the coating
  • 1 Beaten Egg
  • 3 oz Dried breadcrumbs (or fresh breadcrumbs left to dry for 1-2 hours)

First flake the cooked trout, removing any bones as you go. Then blend the trout in a mixer, or mash with a fork in a bowl, until the fish is smooth rather than chunky. Now combine the trout and other ingredients in a bowl, mixing well until you have a nice smooth mixture.

To make the cakes, take a small handful of the mixture and shape it into a round ball, then pat the ball to flatten it into a disc about 1" (2.5cm) thick. Now dip each side into the beaten egg and press into the breadcrumbs to give an even coating.

To cook, heat an even quantity of oil and butter in a pan and fry over a medium heat for 2-3 minutes on each side until golden brown.


That's all for now. We'll be back with another issue in March but in the meantime you can find more recipes and advice here.