You are here

Warm Asparagus Salad With Mountain Trout Cakes

Western.Chefs's picture
Ingredients
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
  Eggs 3
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.
Keep warm.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Asparagus

Rate It

Your rating: None
4.1
Average: 4.1 (19 votes)