Trout Patties Recipes

Steps:

• Combine the cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside. Grind the walleye fillets, or chop finely and place into a mixing bowl. Add the carrots, zucchini, onions, garlic, and eggs. Season with dry mustard, lemon juice, salt, and black pepper. Mix with your hands until evenly combined.
• Form the walleye mixture into 1/3-cup cakes about 3/4-inch thick, and press into the cornflake mixture. Set the walleye cakes onto a baking sheet in a single layer -- do not stack.
• Melt the butter in a large skillet over medium heat. Cook the walleye cakes in batches until firmed and golden brown on each side, about 8 minutes per side.

Steps:

• Combine trout, onion, capers, lemon peel, pepper and salt in medium bowl. Stir in egg, cream and 1/2 cup bread crumbs to blend. Form mixture into 8 (1/2-inch thick) cakes. Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches cook fish cakes until golden brown about 3 minutes per side. Add more oil, as necessary, then serve with horseradish cream.
• In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.

Steps:

• Preheat oven to 400°F.
• Line baking pan with aluminum foil or parchment paper.
• Wash fish fillet and pat dry.
• Finely mince shallots.
• Slice lemon.
• Pour olive oil over both sides of fillet. (i put the oil on the paper or foil and coat one side then the other.).
• Place lemon slices on top of oiled paper or foil. Top with shallots, herbs and half of cracked peppercorns and salt.
• Bake for 20 minutes.