Trout Cakes

Here is a recipe for Trout cakes from Fish and Game kids New Zealand issue thirteen.

  • 1 Trout cleaned1/2 onion diced
  • 1/2 red bell pepper, diced
  • 1 egg
  • 2 tblspn mayonnaise
  • 2 tblspn mustard
  • 1 handful fresh parsley, chopped
  • breadcrumbs
  • lemon juice
  • olive oil
  • butter
  • toasted sesame seeds to taste

Brush trout with olive oil, place on foil in a roasting pan, and broil until barely cooked through. The meat should separate easily from the backbone and skin yet still be tender and moist. Pick out all the bones. Set meat aside.

Saute diced onion and red pepper in butter. Remove to large bowl. Mix together with the trout meat, mayonnaise, mustard, egg, breadcrumbs, parsley and a squeeze of lemon. Add toasted sesame.

Form into patties and fry in butter until cakes are lightly browned on the outside.


Trout Chowder

from the Rotorua Anglers Association Newsletter December – 2012 January 2013

  • Two 2lb trout (or one 3lb trout)
  • 4 strips of bacon, diced
  • 1 large onion, finely diced
  • 3 or 4 good sized potatoes, thinly sliced
  • Two or three carrots, diced or grated
  • Salt, pepper and thyme to taste
  • 1 ounce of butter

This recipe, prepared in the one pot, will serve four hungry anglers.

Cook diced bacon and pour off fat, stir in diced onion and saute lightly.

Add potatoes, carrots and seasonings with enough water to cover all ingredients.

Simmer with lid on pot until vegetables are cooked and a thickening sauce has formed from the potatoes.

While this simmers prepare the trout by making a V-cut along all fins, remove with the bones and cut-off head and tail. Place trout gently on top of simmering chowder and replace the lid until trout is cooked.

Using two forks, split trout down the back through fin cut and carefully remove backbones and ribs. These should come away in one piece.

Add butter, stir up the mixture and serve with hot bread rolls and a salad of tomatoes and cucumbers, splashed with tarragon vinegar and freshly ground black pepper.

Trout in Chives and crushed Ginger with wine and Lemon sauce

This recipe was generously given to RAA by Graeme (Wally) Dale,famous cook of wild Game and fish, he calls this his “signature dish’.  Also as printed in RAA newsletter August 2012.

  • Butter and margarine – about two teaspoons of each
  • Chopped chives – about half of a 5.0 gram packet
  • Crushed ginger – two teaspoons
  • Juice of one lemon – about 50 mls
  • White wine – 100 mls

One trout about 2.0kg – filleted, skinned, boned and cut into suitable sized pieces. About six pieces each side. (Those really nice fat trout with the bright flesh are ideal for this dish)

Turn on warming drawer and put in a serving dish for the trout.

Arrange the dish so it is on a slight angle. This will allow the juices that run off the trout to pool in the bottom corner.
Put frying pan on to a medium heat and melt the butter and margarine.
Add the chives and fry gently for two to three minutes.
Add the crushed ginger and fry gently and stir to mix everything togeather.
Try and have the chives/ginger mix spead as evenly as possible over the bottom of the pan.
Add the trout pieces and fry on both sides – about one minute per side. The trout needs to be only just cooked (even slightly underdone) then remove to the dish in the warming drawer to rest.
The trout may need to be fried in two batches. If this is the case, just add more chives and ginger before frying the second batch. About half as much as was initially used.
Once the trout pieces are resting, tip out any excess of the butter/margarine mix (if this is required) and return pan to heat.
Add the white wine to deglaze the pan and then add lemon juice.
Stir gently until this sauce has reduced by about half. Spoon out any juice that has run off the trout and add to the pan.
Stir again until sauce has reduced a bit more. It won’t thicken, but should be a nice yellow to golden colour.
Get the serving dish out and arrange the trout pieces evenly. Pour over the sauce and serve.

This dish goes well with potatoe bake recipes and coleslaw.

Pepper crusted trout fillets with tomato and basil salsa

From RAA newsletter July 2012

  • 6 trout fillets,each weighing about 175 grams(6 oz)

For the crust

  • 2 tbsp peppercorns (a mix of pink, green, white and black), either coarsely ground or crushed in a pestle and mortar with 1 tsp flaky salt, such as Malden
  • 2 tbsp demerara sugar
  • 2 tbsp chopped parsley, perferably flat-leaved
  • 2 tbsp extra virgin olive oil

For the Salsa

  • 6 vine tomatoes, skinned, seeded and the flesh diced small
  • 1 tbsp very fine chopped red onion and a handful of basil leaves torn
  • Finely grated rind of 1 lime or lemon
  • 2 sticks of celery, trimmed and sliced transparently thin
  • 2 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp flaky salt

The inspiration for this came from Skippers Restaurant in Leith.

Mix togeather the crust ingredients. Put the fillets on a baking tray lined with baking paper and divide the mixture between them. Smear it over the surface of the fish. You can do this several hours in advance.

Heat the oil in a large saute pan to a high temperature. Put the fillets of trout into the pan, crust side down, and cook for about 2 – 3 minutes before turning them over and cooking for a further couple of minutes on the other side.. The spitting will be horrendous, but the taste is worth it.

Carefully mix all the salsa ingredients. Serve the trout as soon as it is cooked with a spoonful of salsa beside the fish. The salsa is better if made several hours in advance.

Serves 6.

Smoked trout with grape sauce

From RAA Newsletter July 2012

  • 275 ml (1/2pint) Mayonnaise
  • 275 ml (1/2pint) sour cream (10%fat) 2 tsp lemon juice
    4 cups green grapes
  • 1 cup celery
  • Sugar to taste (about 2 tsp)
  • Smoked Trout for 12
  • Bread to toast

Mix togeather mayonnaise, sour cream and lemon juice (if you cannot get 10% fat sour cream, use more lemon juice or sugar). Cut the grapes in half and remove the seeds. Dice the celery neatly and mix into the sauce with the grapes. Taste, and add sugar accordingly. Serve with smoked trout and toast. Sreves 12.