Capital of cool

Our first hotspot is the latest addition to Canberra’s ever-growing food scene, from one of Victoria’s leading restaurant families.

smoked trout croquettes

Makes 12

600g Dutch cream or other waxy potatoes, peeled, cut into 3cm pieces 350g whole smoked trout* 3 garlic cloves, crushed 11/2 tbs olive oil

1/2 bunch parsley, leaves picked, chopped 1/2 cup (75g) plain flour, to dust

2 eggs, lightly beaten

3 cups (150g) panko breadcrumbs» Sunflower oil, to deep-fry

Finely grated zest of 1 lemon, plus wedges to serve 2 tsp sweet pimenton (smoked paprika) 1/4 cup (55g) sea salt Aioli (garlic mayonnaise), to serve

Place potato in a pan of cold, salted water. Bring to the boil, reduce heat to medium and cook for 15-20 minutes until tender.

Meanwhile, remove trout skin, then flake flesh — make sure to remove all the bones.

Drain the potato, then return to the pan and mash. Add garlic, olive oil, parsley and trout. Season and combine. When cool enough to handle, shape 2 tbs of potato mixture into a 6cm log. Repeat to make 12.

Dust croquettes with flour, then dip in egg and coat in crumbs. Half-fill a large saucepan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Working in batches, deep-fry croquettes for 2 minutes or until golden. Remove with a slotted spoon and drain on paper towel.

Combine zest, pimenton and salt, then sprinkle over the croquettes. Serve with aioli and lemon wedges to squeeze over. * Whole smoked trout is from selected delis; substitute 230g hot-smoked trout fillets (from supermarkets). Panko are Japanese crumbs from supermarkets.

Like this post? Please share to your friends: