TROUT PATTIES
Came up with this recipe because I have 2 avid fishermen in my home and plenty of trout to cook. Also have a recipe for an easy homemade cocktail sauce, which goes well with the patties, but it's optional.
Provided by tiediedgirl
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h43m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap up trout in a 9x13-inch baking dish.
- Place trout in the prepared pan; drizzle butter and lemon juice on top. Fold up aluminum foil to enclose trout in a packet.
- Bake in the preheated oven until flesh flakes easily with a fork, about 1 hour. Cool for 10 minutes. Flake into a large bowl; add onion and celery. Mix in seasoned bread crumbs.
- Beat eggs, mayonnaise, and lemon pepper seasoning in a small bowl until blended. Mix into trout mixture. Form trout mixture into 12 patties.
- Heat oil in a deep skillet over medium heat. Fry patties in batches until deep golden brown, 4 to 5 minutes per side.
- Mix ketchup and horseradish together in a small bowl to make cocktail sauce. Serve with trout patties.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 17.3 g, Cholesterol 201.7 mg, Fat 20.4 g, Fiber 1.1 g, Protein 50.6 g, SaturatedFat 8.5 g, Sodium 877.8 mg, Sugar 8.9 g
TROUT CAKES WITH LEMON
Provided by Robert Irvine : Food Network
Time 25m
Yield s: 6 servings
Number Of Ingredients 17
Steps:
- Combine trout, onion, capers, lemon peel, pepper and salt in medium bowl. Stir in egg, cream and 1/2 cup bread crumbs to blend. Form mixture into 8 (1/2-inch thick) cakes. Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches cook fish cakes until golden brown about 3 minutes per side. Add more oil, as necessary, then serve with horseradish cream.
- In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.
TROUT CAKES
Provided by Taylor Ferguson
Categories Appetizer Main Course Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Bake trout at 400 degrees F for 10-15 min until flaky
- Peel skin off, flake the meat, and transfer to bowl. Ensure all bones are removed.
- Combine seasonings, onion, breadcrumbs, and beaten egg with shredded trout meat in a bowl
- Form into ¼ cup patties or cakes. Roll into the remaining breadcrumbs.
- Heat 2 tbsp oil in a large skillet and cook the cakes until they're golden brown. Serve with tartar or horseradish sauce.
TROUT CAKES
Clearly this recipe can be done with salmon, kokanee, char or really any fish you want. I just like it with trout. The herbs are also open to improvisation; the combination I use is what I like. Serve these with a green salad or as the filling in a sandwich.
Provided by Hank Shaw
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Cook the minced onion with the butter in a small pan over medium heat until translucent, but not browned. Remove from the pan and let cool.
- Chop the trout meat with a knife into bits. You can chop very roughly and then pulse a couple times in a food processor, but you want the trout in little pieces, not as a paste.
- Mix all the remaining ingredients (except the frying oil) together in a large bowl. Form cakes with your hands. I like them about the width of my palm. You will need to wash your hands a couple times to remove debris; this helps you make cleaner, nicer cakes.
- Let the cakes sit in the fridge for 20 minutes or so -- this lets the breadcrumbs absorb moisture, which helps your cakes hold together.
- Heat the frying oil in a large, wide pan over medium-high heat. Fry as many cakes as will fit in one layer without touching. Cook them until each side is golden brown, about 4 to 6 minutes per side. Serve hot.
Nutrition Facts : Calories 585 kcal, Carbohydrate 25 g, Protein 31 g, Fat 40 g, SaturatedFat 22 g, Cholesterol 166 mg, Sodium 1041 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CANNED TROUT
Make and share this Canned Trout recipe from Food.com.
Provided by Serena 485247
Categories Trout
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Will need 4 - pint mason jars with lids rings, a pressure cooker or canner, a clean dish towel Jar lifter and a wire rack.
- Clean and sterilize the jars check for cracks etc.
- Pack jars with fish (do not de-bone), leave 1 inch headspace, add 1/2 teaspoons table salt.
- Seal jars tight but not too tight or will crack,.
- Set on wire rack in cooker and add 3 inches of water.
- Lock cooker and bring to 11lbs of pressure for 1 hour and 45 minutes.
- DO NOT USE QUICK RELEASE METHOD. Turn off stove and let cool down naturally.
- Take out jars carefully and set on towel watch and make sure the seals pop. If one doesn't pop put in fridge for use.
- Make patties out of trout with flour milk and damp crackers (just like you would salmon) and fry them.
Nutrition Facts :
FISH PATTIES
Make and share this Fish Patties recipe from Food.com.
Provided by Chef ifishihunt
Categories One Dish Meal
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl,mix all ingredients except oil.
- In a large frying pan heat oil on medium heat.
- Shape the mixture into patties.
- Fry patties until lightly brown on both sides.
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