Warm Asparagus Salad With Mountain Trout Cakes
|For asparagus preparation|
|Asparagus shoots||24 , peeled and woody ends snapped (Pencil Thin)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), peeled and quartered|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary||1 Tablespoon|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|For trout cakes|
|Heavy cream||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Old bay seasoning||2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Black pepper||To Taste|
|Minced scallions||3 Tablespoon|
|Minced parsley||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs) (Preferably Homemade)|
|Trout||2 Pound, boned and poached (Fresh)|
|Crushed soda crackers||1⁄4 Cup (4 tbs)|
|Fine bread crumbs||1 Cup (16 tbs)|
|Butter||1 Tablespoon (Use More If Needed)|
|Oil||2 Tablespoon (Use More If Needed)|
|Lemon slices||4 (For Garnish)|
|Fresh tomato slices||4 (For Garnish)|
Bring a large saucepan filled with water to a boil.
Add the asparagus and cook for 5 minutes.
Plunge the asparagus into an ice-water bath.
Drain well and set aside.
In a large skillet heat the oil over medium heat and saute the garlic and rosemary until the garlic just begins to brown.
Remove the garlic.
Add the vinegar and seasonings to the pan and set it aside.
In a large bowl whisk the eggs.
Add the cream, mustard, Worcestershire sauce, Old Bay seasoning, cayenne, and black pepper, and whisk until well-blended.
Add the seal-lions, parsley and mayonnaise, and mix until well blended.
Gendy fold in the trout and soda crackers, taking care to break up the trout as little as possible.
Form the mixture into 24 small cakes of equal size and coat each cake lightly with the bread crumbs.
Place the cakes on a baking sheet, cover with plastic wrap and chill for 1 hour.
In a large heavy skillet over medium heat melt half of the butter and add half of the oil.
Add 4 trout cakes, sauteing 3 to 4 minutes on each side until golden brown.
Drain on paper towels.
Repeat the process with the remaining trout cakes, using the remaining butter and oil, or more if needed.
Sprinkle chopped parsley on each cooked trout cake.
To assemble, reheat the vinaigrette in the saucepan, but do not boil.
Place the asparagus in boiling water and heat through for 1 minute.
Slice each spear in half.
Arrange 6 half-spears on each salad plate.
Pour the vinaigrette over the asparagus.
Place 3 trout cakes on each plate.
Garnish with lemon and tomato, if desired.