Fish And Shrimp Cakes With Mustard Chive Dip - cooking recipe

Ingredients

4 tbsp olive oil
3 None shallots, peeled and finely chopped
10 g parsley, finely chopped
250 ml creme fraiche
100 ml milk
3 tbsp Dijon mustard
3 tbsp wholegrain mustard
30 g chives, chopped
15 None raw frozen king prawns, defrosted and chopped
600 g trout fillet, boned, skinned and chopped
60 g breadcrumbs
3 medium egg yolks

Preparation

Heat 2 tbsp of the oil in a frying pan, add the shallots and parsley. Cook, stirring, for 3-4 mins. Remove from heat and set aside to cool slightly.
Mix the creme fraiche with the milk, the two mustards and most of the chives. Season to taste and set aside.
Mix the chopped shrimp with the fish, breadcrumbs, the shallot mixture and the egg yolks. Season to taste. Divide and shape into 12 balls, then flatten slightly to make patty shapes.
Heat the remaining oil in the frying pan. Add the fish cakes in batches and cook, turning once, for 8-10 mins until the fish is cooked through. Keep warm. Serve with the mustard and chive dip. Garnish with the remaining chives.