Fish Lady Video-Episode 13, Fish Cakes with Creamy Lemon Sauce

Fish Cakes with Creamy Lemon Sauce

2 whole trout, cleaned

4 tsp olive oil

Salt & pepper

2 potatoes

3 tbsp parsley, chopped

1 green onion, chopped

1 tbsp flour

Zest of ½ a lemon

1 egg, slightly beaten

2 tsp mustard

¼ cup heavy cream

1 tsp salt

½ tsp pepper

1 cup Panko breadcrumbs

3 tbsp vegetable oil

Creamy Lemon Sauce

2 tbsp butter

1 cup heavy cream

Juice of ½ a lemon

1 ½ tbsp chives, chopped

½ tsp salt

¼ tsp pepper

Prep the trout by coating both sides with olive oil and a sprinkle of salt and pepper.  Sprinkle the inside of the fish with salt.  Bake at 400 degrees for 15 minutes or until flaky.  Remove the meat from the skin and bones and gently flake the meat with a fork.  Set aside.

Peel the potatoes and cut into 1 inch cubes.  Boil the potatoes for 20 minutes or until tender.  Drain the potatoes, set them in a large mixing bowl and mash them.  To the bowl add the parsley, green onion, flour, lemon zest, egg, mustard, heavy cream, salt and pepper.  Gently fold the mixture together.  Add the flaked trout meat and gently fold together.  Scoop about ¼ cup into your hand, gently roll into a ball and then flatten to form a patty.  Coat each patty in the breadcrumbs.  If making Creamy Lemon Sauce, place patties in the refrigerator until sauce is ready.

In a frying pan heat the vegetable oil for a few minutes.  When the oil is hot add the patties and fry for 5 minutes (may have to cook patties in batches to not crowd the pan).  Flip the patties and fry an additional 5 minutes until both sides are golden brown.  Remove from heat and sprinkle with a little pinch of salt.  Cover with foil to keep warm until all patties are cooked.  Serve with Creamy Lemon Sauce and garnish with chives or green onions.

Creamy Lemon Sauce:

In a small pot heat butter and cream until it gently simmers.  Add the lemon juice, chives, salt and pepper.  Stir and set aside.  Keep warm until ready to serve.

Makes about 15 patties.