In my opinion, fish cakes are on par with meatballs: soothing. Simple. Delicious lake trout fish cakes recipe.
Don't get me wrong, I also enjoy cooking elegant meals. You can't do it every day, though. On certain days, trout cakes are served. In particular, the days following a successful trout harvest. or kokanee. Or salmon, or anything else.
Because I enjoy the way the mild, somewhat oily fish blends with all the herbs, I use either trout or kokanee. Salmon is equally delicious, particularly chum or pink salmon. However, other oily fish, such as mackerel or bluefish, would also work. And if you create this with bass, catfish, crappie, etc., I won't be upset with you.
The tastiest fish cakes, in my opinion, are made with "spoon meat," or flesh scraped from the fish carcass before cooking, but it's not strictly required. This method allows you to remove a significant amount of flesh from carcasses, more than a pound on a large Chinook salmon. In the pan, the fish will cook to perfection. Of course, leftover fish can also be used.
Herbs are what set this trout cake recipe apart from my other fish cake recipe or my salmon patties. An abundance of plants. They provide a lot of color and make a wonderful contrast to the fish. You only need to juice a lemon over them.
Ingredients
Instructions
-
In a small skillet, cook the butter and chopped onion over medium heat until the onion is transparent but not browned. Take out of the lake trout fish cakes recipe.
-
Using a knife, cut the fish flesh into small pieces. The fish should be in little bits, not a paste, but you may chop it very roughly and then pulse it a few times in a food processor.
-
In a large bowl, combine all the other ingredients (except from the frying oil). Use your hands to form cakes. They should be around the breadth of my palm. To bake cleaner, prettier cakes, you will need to wash your hands a few times to get rid of lake trout fish cakes recipe.
Answered 18 hrs ago
Evelyn Harper
In my opinion, fish cakes are on par with meatballs: soothing. Simple. Delicious lake trout fish cakes recipe.
Don't get me wrong, I also enjoy cooking elegant meals. You can't do it every day, though. On certain days, trout cakes are served. In particular, the days following a successful trout harvest. or kokanee. Or salmon, or anything else.
Because I enjoy the way the mild, somewhat oily fish blends with all the herbs, I use either trout or kokanee. Salmon is equally delicious, particularly chum or pink salmon. However, other oily fish, such as mackerel or bluefish, would also work. And if you create this with bass, catfish, crappie, etc., I won't be upset with you.
The tastiest fish cakes, in my opinion, are made with "spoon meat," or flesh scraped from the fish carcass before cooking, but it's not strictly required. This method allows you to remove a significant amount of flesh from carcasses, more than a pound on a large Chinook salmon. In the pan, the fish will cook to perfection. Of course, leftover fish can also be used.
Herbs are what set this trout cake recipe apart from my other fish cake recipe or my salmon patties. An abundance of plants. They provide a lot of color and make a wonderful contrast to the fish. You only need to juice a lemon over them.
Ingredients
Instructions
In a small skillet, cook the butter and chopped onion over medium heat until the onion is transparent but not browned. Take out of the lake trout fish cakes recipe.
Using a knife, cut the fish flesh into small pieces. The fish should be in little bits, not a paste, but you may chop it very roughly and then pulse it a few times in a food processor.
In a large bowl, combine all the other ingredients (except from the frying oil). Use your hands to form cakes. They should be around the breadth of my palm. To bake cleaner, prettier cakes, you will need to wash your hands a few times to get rid of lake trout fish cakes recipe.