A friend of my wife’s gave her five cleaned trout. It surprised me that she actually brought them home because my wife doesn’t like fish. I, on the other hand, love fish. Especially trout. And it’s been a while. I can’t remember the last time I had trout. I was licking my lips in anticipation.
The problem I had was that, having been frozen and then defrosted before I got them, I didn’t want to freeze any of them a second time. I didn’t want to eat five trout by myself over the next few days, either, so I decided on fish cakes. Just how that was going to make less trout to deal with, I don’t know. I guess I figured that once it was cooked I could refreeze any leftovers. Anyway, it was time to debone and make some trout cakes.
I crumbled the trout into small pieces and mixed them with eggs, panko bread crumbs, diced onions, ground pepper, chopped herbs and a few spices; Old Bay Seasoning, invented in the the late 1930s / early 1940s by an American-German immigrant named Gustav Brunn, being one of them.
They were so good I almost ate them all. I tried two different homemade sauces with them; tarter and remoulade. Both were good but I enjoyed them best with nothing on them. Leftovers went into the freezer. I’ll see how they hold up in a month or so when I defrost and cook them. It really doesn’t matter if they fall apart in the pan because they’ll still be delicious.