Trout cakes with roasted red pepper sauce

[Lard Almighty]

Here’s a recipe for trout cakes that I adapted from a crab cake recipe. Works perfectly when you bring home a limit.

Ingredients:

Cakes:

6 whole 10-12 inch trout, scaled and gutted, heads and tails removed
3 tbsp of butter cut into ½ tbsp pieces
½ cup white wine
½ cup seasoned bread crumbs
¼ cup parsley, chopped
1 medium yellow onion, minced
2 slices white bread, crusts removed, crumbled
½ cup mayonnaise
1 egg
1 tbsp lemon juice
1 tbsp black pepper, grated
1 tbsp Old Bay seasoning
1 tsp salt

Sauce:

1 16 oz. bottle roasted red peppers, drained.
1 cup mayonnaise
1 tbsp hot sauce (if desired)

1: Place trout in baking pan. Place one piece of butter in the cavity of each fish. Pour wine over fish. Cover pan with tinfoil. Bake at 350 F for 35-40 minutes.
2: Remove trout from oven and foil from pan, and wait a few minutes for them to cool. Remove skin and fins from trout. Flake meat off bones and place in large mixing bowl. Remove as many bones from the meat as you can, especially the larger ones. Discard skin, fins and bones, or use for stock.
3: Mix trout meat and remaining ingredients together thoroughly. Form mixture into 8 cakes and set aside.
4: Heat a large frying pan filled ¼” with vegetable oil on medium heat. When oil is heated, place cakes in pan. Fry 4-6 minutes on each side or until brown. Place cooked cakes on paper towels to drain excess oil.
5. To make the sauce, place red peppers, mayonnaise and hot sauce (if desired) into food processor and blend thoroughly.

My favorite way to eat these is served with a potato pancake with the sauce over both. These freeze well, so you can save them for later if you don’t eat them all. Thaw and bake at 350 F to reheat; re-frying is not recommended, as it may burn the outside.

[Wilson]

How many limits have got so far this year?