I've been having some fun and some success recently catching the state's put-and-take trout. The fish in these streams do not survive the hot summers, and with what I think are exorbitant fishing license fees I have been happily keeping my limit of stocked rainbows when I catch them. The family has been getting a bit tired of trout fried in butter, so I have been looking for recipes to liven up the dinner menu.
I decided to try to make some trout cakes I cunningly told my wife were "Catoctin Cakes", from the streams of the Catoctin Mountains here in Maryland.
My herb garden supplied me with green onions, dill, parsley, and rosemary...while onion, garlic, eggs, mustard and seafood seasoning was purchased from the store.
The result were these super tasty cakes that when broiled to crispiness provided some world class eats! I am actually looking forward to eating the lone leftover in a cake sandwich tomorrow for lunch.
After cooking the trout as usual in butter, I let them cool and picked out the meat.
Mixed the herbs, eggs, olive oil, and breadcrumbs in a bowl
Formed them into patties and broiled.
No comments:
Post a Comment