Juicy Trout Patties
The mince here is chopped, not ground, and that's the main difference. Trout put through a meat grinder turns into a uniform paste, which comes out as something between a sausage and a soufflé; fillet cut with a knife stays in pieces, and in the finished patty you can feel them separately.
The mixture comes out runny, and you won't be able to shape patties from it by hand. It's dropped into the pan with a tablespoon — it spreads into an irregular pancake shape and sets right there. That's the normal look of this dish, not a sign that something went wrong.
A spoon of flour and one egg are all that holds the mince together. There's no bread, semolina, or potato here on purpose: trout is fatty enough on its own, and any filler would make the patty dense.
Trimmings and belly usually go into mince. If the fillet is neat and it seems a shame to chop it, pan-fried trout with celery cooks it whole, while lightly cured trout with Dijon mustard never touches the stove at all.
Caloric content: 200kcal
Prepare the trout
Season the mince
Add the flour
Fry
Serve
Notes
- Chop the mince with a knife. A meat grinder turns trout into a uniform paste, and the point of the dish is lost.
- The mixture should be runny. That's not a mistake — the patties are shaped with a spoon right in the pan, not by hand.
- There's no filler. No bread, no semolina. Trout is fatty on its own, and any filler would make the patty dense.
- Keep the heat moderate. On high heat the edges of the runny mixture will burn before the center sets.
- Remove the skin. In chopped mince it curls into tough strips that show up in the cut patty.
Questions and Answers
Why doesn't the mince hold its shape?
That's how it should be. It's a runny mixture, and the patties are shaped from it with a spoon right in the pan.
How long to fry trout patties?
Three to four minutes per side over moderate heat, until golden.
Can the fish be ground in a meat grinder?
You can, but you'll get a different dish — dense and uniform. The whole point is the chopped pieces.
What can replace mayonnaise?
Sour cream or a spoon of cream. Here it's only fat and a binder — no flavor from it remains.
Recipe and step-by-step photos — kolizhanka.net.ua.
