Steelhead Trout Cakes
First Courses
Ingredients
Fish:
12 oz. Steelhead Trout (fresh water salmon)
olive oil
garlic flakes
Kosher salt and freshly ground black pepper
Vegetable Mixture:
¾ cup red onion, diced finely
1½ cup celery, diced finely
¾ cup red bell pepper, diced finely
¾ cup yellow bell pepper, diced finely
⅛ cup minced Italian parsley
1 tablespoon capers, drained and minced coarsely
1 tablespoon olive oil
2 tablespoons unsalted butter
5 or 6 dashes of Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
salt and pepper to taste
Assembly:
½ cup mayonnaise
1½ teaspoon Dijon mustard
3 small eggs, lightly beaten
Panko crumbs, as required
Cooking:
1 tablespoon olive oil
1 tablespoon unsalted butter
Serving:
butter lettuce leaves
1 cup Remoulade Sauce
cucumber slices (optional)
cherry tomatoes (optional)
minced Italian parsley (optional)
Description
This recipe is based on one published on the internet here.
Directions
Fish:
Place the fish on a baking pan lined with parchment paper, skin side down. Brush with olive oil, and sprinkle with a few grinds of garlic flakes, salt, and pepper. Roast in a pre-heated 350°F oven until just cooked, about 15 minutes. Remove from the oven, let it cool for 15 minutes or so, and then flake it with a couple of forks, leaving some of it in fairly large chunks to add texture to the cakes. Refrigerate if it will be a while until you need it.
Vegetable Mixture:
Finely chop the onion, celery, peppers and set aside in a bowl. Mince the parsley and capers and set aside in another bowl.
Heat a skillet with the oil and then add the butter. When it has melted, sauté the vegetables until they are soft, about 10 minutes. Add the parsley and capers and season with the Tabasco, Worcestershire sauce, Old Bay Seasoning, and salt and pepper. Turn off the heat when the vegetables are just starting to brown, about 5 more minutes. Cool to room temperature.
Assembly:
Whisk the Assembly ingredients in a large bowl and then add the fish and the vegetable mixture. Add enough bread crumbs to give a consistency that will make good patties. If pressed for time, you can go to the cooking step now, but is is much easier to make patties if you chill the mixture for 30 minutes or so.
Cooking:
At dinner time, heat the olive oil in a large sauté pan over medium heat and add the butter. When it has melted, shape some of the Steelhead mixture into a 3" cake using your hands and place it in the hot pan. Repeat until the pan is full, but not packed, and sauté the cakes until they are gently browned on each side, about 2-3 minutes per side. As each cake is finished cooking, remove it from the pan onto a baking sheet lined with parchment paper. This will need to be done continuously until the last patty, so replenish the oil/butter as required. When you are finished cooking and ready to serve, put the baking sheet in a pre-heated 350°F oven for 5 minutes as these cakes are best served hot.
Plate and serve with the chosen garnishes.
Notes
If this makes too many for the appetizer that you need, freeze the left overs and thaw and rewarm them another day. They're just as good as when they are fresh.
We like these with Remoulade Sauce and a bottle of good Chardonnay.
Last Edited: Feb'23
Nutrition
⅓⅔⅛⅜⅝⅞¼½¾
400°F
Purée
empañada
à la
General:
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From the Recipe Collection of Ian and Steph Smith
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http://www.macmenu.ca
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This recipe is based on one published on the internet here.
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Last Edited: Mmm'yy