Trout Cakes With Basil Vinaigrette Recipe

Trout Cakes With Basil Vinaigrette Recipe Photo: Helene DuJardin
The Lodge Company•

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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.

Reprinted with permission from Lodge Cast Iron Nation

Trout Cakes With Basil Vinaigrette Recipe
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Prep Time
45
minutes
Cook Time
15
minutes
Servings
0
servings
Ingredients
  • 1 pound skinless U.S. farm-raised trout fillets
  • 1/4 cup panko breadcrumbs
  • 1/4 cup red bell pepper
  • grated zest of 1 lemon
  • 2 tablespoons fresh basil
  • 1 clove garlic
  • 1 large egg
  • 1 teaspoon fine sea salt
  • 1 tablespoon olive oil
  • 8 cups watercress
  • 1 cup packed fresh basil leaves
  • 1 clove garlic
  • generous pinch fine sea salt
  • freshly ground black pepper
  • 1/4 cup olive oil
  • 2 tablespoons champagne vinegar
Directions
  1. Place all the ingredients in a small food processor, and press until pureed.
  2. Add 1 to 2 tablespoons more oil, if desired, after tasting.
  3. Refrigerate in an airtight container for up to 3 days.
  4. Remove from the refrigerator 20 to 30 minutes prior to using so the olive oil is not solidified. Makes 1/2 cup.
  5. Place the trout fillets in the freezer until they begin to firm up but are not frozen, about 30 minutes.
  6. While the fillets chill, combine the panko, bell pepper, lemon zest, basil, garlic and salt in a medium bowl.
  7. Coarsely chop the chilled trout and add to the bowl. Stir to combine.
  8. Divide the mixture into 4 equal portions, and shape the cakes about 1/2-inch thick.
  9. Heat the oil in a Lodge 12-inch cast iron skillet over medium heat until it shimmers.
  10. Add the trout cakes to the pan, and cook until golden brown, about 4 minutes per side.
  11. Remove to a paper towel-lined plate to stand for 5 minutes.
  12. To serve, toss the watercress with 1/4 cup of the vinaigrette, if desired.
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