The man made dinner tonight- despite that fact that it was his first day at his new job- and it rocked.  Sooo, because he is very accommodating and the best thing ever, he is letting me share his delish recipe tonight.  Our neighbors, once again, generously gifted us some fresh trout.  It’s pretty addictive, so the man got creative and decided to try something new.

We ended up having Apple Stuffed Trout with Potato Pancakes.   Yum yum yummers.

Here’s what the man used:

Apple filling:

2 apples, finely chopped

1 tsp cinnamon

1 tsp sugar

1 1/2 tsp lemon juice

1/2 tsp nutmeg

2 tsp butter

1.  Toss together.  Stuff trout.

2.  When the trout is stuffed, rub down sparingly with bacon fat, and season with S&P, garlic powder, oregano and a splash of lemon juice.  (We have a whole jar of bacon fat ~ my grandmother kept a jar the whole time I was growing up, and even though we rarely use it, I have one in my fridge.  The bacon fat helps the fish cook and maintain moisture while crisping the skin).

For the Potato Cakes:

2 potatoes (we grated them in the food processor)

1 egg yolk

2 tsp flour

3 tbsp butter, softened

1/4 c grated parmesan

S & P

1.  The man cubed and grated the potatoes in our food processor.  Buuuut, you could grate them on a manual cheese grater, which we have also done.

2.  Mix grated potato with egg yolk, flour, parmesan, softened butter and salt & pepper to taste.  We used our sandwich press and used approx 1/3 cup mixture per potato cake, cooked at medium heat.

Miscellaneous:

1.  We cooked the apple stuffed fish for 10-15 minutes at 400 degrees ~ as the man determined, we cooked it until the skin started to bubble.  Then he bumped the heat up to broil and cooked for a few seconds to crispen up the skin.

2.  Butter makes the potato cakes cook much better.  Just an FYI.  Our first round of cakes weren’t quite as good at rounds #2 or #3, because we added butter to help cook everything faster.

Bon Appetite.