Trout Cakes With Basil Vinaigrette
- 1 pound skinless U.S. farm-raised trout fillets, pin bones removed
- 1/4 cup panko breadcrumbs
- 1/4 cup red bell pepper, cut into small dice
- grated zest of 1 lemon
- 2 tablespoons fresh basil, chopped
- 1 clove garlic, minced
- 1 large egg, beaten
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
- 8 cups watercress, rinsed and spun dry
- 1 cup packed fresh basil leaves
- 1 clove garlic, peeled
- generous pinch fine sea salt
- freshly ground black pepper, to taste
- 1/4 cup olive oil, plus more if needed
- 2 tablespoons champagne vinegar
- Place all the ingredients in a small food processor, and press until pureed.
- Add 1 to 2 tablespoons more oil, if desired, after tasting.
- Refrigerate in an airtight container for up to 3 days.
- Remove from the refrigerator 20 to 30 minutes prior to using so the olive oil is not solidified.
- Makes 1/2 cup.
trout, breadcrumbs, red bell pepper, lemon, fresh basil, clove garlic, egg, salt, olive oil, basil, clove garlic, generous, freshly ground black pepper, olive oil, champagne vinegar
Taken from www.foodrepublic.com/recipes/trout-cakes-with-basil-vinaigrette-recipe/ (may not work)