Canadian Living – September 2019

TROUT CROQUETTES
WITH FRESH PEA

SALAD

MAKES 4 SERVINGS

Croquettes
600 g skinless trout fillets
salt and pepper
2 tbsp butter
2 tbsp olive oil
2 large yellow-fleshed potatoes,
cooked
2 green onions, finely chopped
¼ cup each finely chopped fresh dill
and cilantro
2 tbsp all-purpose flour
2 tbsp capers
2 tsp Dijon mustard
1 tsp Espelette powder (or red
chili powder)
2 limes, zested and juiced
2 eggs, lightly beaten
canola oil

Fresh Pea Salad
4 cups sugar snap peas, trimmed
16 mint leaves, finely chopped

4 limes, zested and juiced

½ cup olive oil

salt and pepper

Spicy Sour Cream

1 cup 14% sour cream

1 lime, zested and juiced

2 tbsp sambal oelek

salt and pepper

Croquettes Season trout with salt and pep-

per. Heat butter and oil in nonstick skillet

set over high heat; cook trout for 2 minutes

on each side. Remove from heat and pat

dry with paper towel.

In food processor, process trout and

remain ing croquette ingredients until

smooth. Season with salt and pepper.

Form into 4-inch patties, packing tightly

so they stay intact while cooking.

Pour canola oil into deep-fryer; heat to

350°F (or pour enough oil into deep skillet

to come 1 inch up side). Cook patties in

batches, until browned, about 2 minutes

per side. Pat dry and set aside.

Fresh Pea Salad Meanwhile, in large pot

of boiling salted water, cook peas until

tender-crisp, 2 to 3 minutes. Plunge into ice

water to cool. Drain and pat dry. In large

bowl, combine peas, mint, lime zest and

juice, and oil. Season with salt and pepper.

Spicy Sour Cream In small bowl, combine

sour cream, lime zest and juice, and sambal

oelek. Season with salt and pepper.

Serve Croquettes with salad and sour

cream mixture.

PER SERVING 885 cal, 43 g pro, 57 g total fat (16 g sat. fat),

50 g carb (6 g dietary fibre), 230 mg chol, 525 mg sodium.

ON THE

TABLE IN

40

MINUTES

CANADIAN LIVING SEPTEMBER 2019 | 81