Tuesday, December 2, 2008
Trout Cakes with Caper and Parsley Sauce
I just finished some of the best fish cakes i've ever had. My husband took the last of the trout we had in the freezer that a friend of ours' father caught and put together the most amazing dish. I've always loved fish cakes, they're one of my favorite foods (I know, I have a lot). But even after getting the worst food poisoning ever on fish cakes in NYC, they still remain one of my top foods. (I did take a break for a while after that happened). To add a stronger fishy taste to them, my husband added sardines to the mixture. Once complete, he topped the cakes with a tangy caper and parsley sauce that complemented them beautifully and served them alongside leftover risotto and beets. Yummy!
What you’ll need
Trout (or halibut or other fish)
Caper and parsley sauce:
What to do
Cook the trout then flake it up in a bowl. Add all the other ingredients and make into patties.
Coat with more bread crumbs and fry. Set the cakes on a bed of greens.
In a blender, blend the ingredients for the sauce. Pour it over the trout cakes and garnish with caviar and parsley.
Total time, approximately 1 hour.