Trout Cakes With Basil Vinaigrette Recipe
Swap out the crab in your cakes for hearty trout
You can trust a cookbook from The Lodge Company as much as its beautifully seasoned and totally indestructable cast-iron cookware. This hefty book holds 200 Dutch oven, skillet and grill pan recipes from chefs across the country. Renew your dedication to the sturdiest pan in the kitchen with a few of these curated dishes, like these crispy, savory fried trout cakes.
For the basil vinaigrette:
- Place all the ingredients in a small food processor, and press until pureed.
- Add 1 to 2 tablespoons more oil, if desired, after tasting.
- Refrigerate in an airtight container for up to 3 days.
- Remove from the refrigerator 20 to 30 minutes prior to using so the olive oil is not solidified. Makes 1/2 cup.
For the trout cakes:
- Place the trout fillets in the freezer until they begin to firm up but are not frozen, about 30 minutes.
- While the fillets chill, combine the panko, bell pepper, lemon zest, basil, garlic and salt in a medium bowl.
- Coarsely chop the chilled trout and add to the bowl. Stir to combine.
- Divide the mixture into 4 equal portions, and shape the cakes about 1/2-inch thick.
- Heat the oil in a Lodge 12-inch cast iron skillet over medium heat until it shimmers.
- Add the trout cakes to the pan, and cook until golden brown, about 4 minutes per side.
- Remove to a paper towel-lined plate to stand for 5 minutes.
- To serve, toss the watercress with 1/4 cup of the vinaigrette, if desired.
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