I was in the kitchen one day and wanted to do stuffed fish, but I decided to do it up like a crab cake. You can just deep fry or bake the filling [without the fish filets] and it tastes just like lump crab cakes.
8 fillets lake trout (or other white fish)
For stuffing:
1 pound lake trout fillets, steamed
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/4 cup chopped parsley
2 teaspoons lemon juice
1/2 cup Old Bay seasoning
1/2 teaspoon cayenne pepper
1 cup plain bread crumbs
1 cup mayonnaise
2 tablespoons mustard
2 eggs
salt, pepper, garlic powder to taste
Boil lake trout fillets for about 10 minutes and let cool. Combine all ingredients in a large mixing bowl. Mix well with hands as if you were making a crab cake. Season 8 pieces raw lake trout with salt, pepper, Old Bay and garlic powder. Scoop fish stuffing with a 2-ounce ice cream scoop and place in center of fish filets. Roll fish and put in baking dish edge side down. Bake at 400 degrees for 20 minutes.
For sauce:
4 cups water
3 tablespoons mustard
3 tablespoons lemon juice
1 tablespoon dried rosemary
3 tablespoons Old Bay
1/8 teaspoon black pepper
1/2 stick margarine
1 tablespoon parsley
1/4 cup sugar
1/4 cup white wine
1/4 cornstarch
salt to taste
Combine all ingredients in saucepan and bring to boil. Thicken with cornstarch mixed with water. Plate and sauce fish, and garnish with paprika and parsley. Serves 8.
