Wednesday, February 29, 2012

Shaping the Trout Cakes

Shaping Trout Cakes by annbumbly
Shaping the trout cakes into patties

When we went home to Columbia, MO last summer, I found that my mom and daughter had discovered a new cookbook, Cooking Wild in Missouri, that is printed by the Missouri Department of Conservation. Rem took one look at it (it's beautifully photographed) and declared she was going to "cook the book". A worthy endeavor! The recipes are spot-on, and the ingredients Missourahhh wonderful! The first recipe she made was the following trout cakes. 
Columbia happens to have an over-the-top-wonderful farmer's market and there's a gal that comes up from the Ozarks each week who sells fresh farmed trout. The day we were there, we bought two extra trout knowing we wanted to try this trout cake recipe the next evening. We were not disappointed. Oh no, not in the least were we disappointed! 

Missouri ~Crab~ Cakes

Actually these are Missourahhh trout cakes made New England crab cake style. What could be better than that? (As I said, this recipe is from the cookbook written by Bernadette Dryden and titled "Cooking Wild in Missouri". It's only $15.00. Do yourself a favor and buy it! Now!) Ms. Dryden serves this over a salad with a citrus vinaigrette (recipe follows) - and so did Remy. Delicious!

The T'nG:

1 cup picked over trout (no bones allowed) (left over from previous grilled meal)
1 cup breadcrumbs (homemade preferred)
4 tablespoons fresh grated Parmesan or Romano cheese
2 scallions, finely chopped
1/2 red pepper, finely chopped
1 gargantuan tablespoon finely chopped parsley
1 heaping teaspoon of fresh Bum hot or other hot red pepper
juice of one fresh lemon
salt and fresh ground pepper to taste
2 tablespoons unsalted butter
Mix trout well with 1/4 cup of the breadcrumbs and the next 7 ingredients, through the salt and pepper. Your mixture will be moist. Form into 2 inch wide patties. Dip patties in the remaining bread crumbs and pat all over. Fry in the butter over medium heat, cooking until the bottom side is golden brown. Carefully turn over and brown the other side.  Toss your salad greens with the citrus vinaigrette dressing. Serve 1 - 2 trout cakes on top of the salad. 


Citrus Vinaigrette Salad

fresh mixed salad greens
extra virgin olive oil
fresh lemon juice
fresh garlic, finely chopped
salt and fresh ground pepper
Wash salad greens, dry and put in salad bowl. Mix approximately 3 parts oil to 1 part lemon juice. Add a touch of garlic and whisk vigorously. Season to taste with the salt and pepper and whisk again. To test, dip a piece of lettuce in the dressing. Correct seasonings. 

Put salad on a plates and the add two trout cakes per plate. 

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