Meal Kit
Chesapeake Trout Cakes
with buttered baked potato
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk, Eggs, Wheat
- Pescatarian
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Steelhead Trout Filets
- 2 oz. Spring Mix
- 2 oz. Tzatziki Cup
- 1 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Balsamic Vinaigrette
- 0.44 oz. Mayonnaise
- ⅓ oz. Panko Breadcrumbs
- 2 tsp. Chesapeake Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories750
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Carbohydrates51g
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Net Carbs46g
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Fat45g
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Protein39g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Plate
- 1 Microwave-Safe Plate
- 1 Heat-Safe Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Prick potatoes all over with a fork.
Place potatoes on a microwave-safe plate.Microwave uncovered until slightly tender, 8-10 minutes.Carefully remove from microwave.While potatoes microwave, pat trout dry. Season flesh side with a pinch of salt and pepper. -
2 Roast the Potatoes
Place microwaved potatoes on prepared baking sheet. Evenly top with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper.
Roast in hot oven until potatoes are slightly browned and fork-tender, 30-35 minutes, flipping once halfway through.Carefully remove from oven. Transfer potatoes to a clean, flat work surface and halve, making sure not to cut all the way through. Potatoes will be hot! Use caution.While potatoes roast, continue recipe. -
3 Cook the Trout
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add trout, skin-side up, to hot pan. Sear until golden-brown and trout reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove from burner. Transfer trout to a heat-safe mixing bowl and let cool, 5 minutes.Wipe pan clean and reserve.Alternatively, skip searing. Add to baking sheet with potatoes and roast until trout reaches a minimum internal temperature of 145 degrees, 7-10 minutes. -
4 Form the Trout Cakes
After 5 minutes, or once trout is cool enough to handle, remove and discard skin. Shred into small pieces.
Add panko, Chesapeake seasoning, garlic salt, mayonnaise, and creme fraiche. Stir vigorously to combine.Chill in refrigerator, 5 minutes.After 5 minutes, remove trout mixture from refrigerator and stir vigorously until slightly sticky. Form into four evenly-sized cakes, about 3" in diameter. -
5 Cook Trout Cakes and Finish Dish
Return pan used to cook trout to medium-high heat and add 1 Tbsp. olive oil.
Working in batches if necessary, add trout cakes to hot pan. Cook undisturbed until browned, 2-3 minutes per side, flipping gently to keep cakes intact.Remove from burner. Transfer trout cakes to a plate and evenly top with a pinch of salt.Alternatively, skip searing. Return cakes to baking sheet, drizzle with 1 Tbsp. olive oil, and roast in hot oven until lightly browned, 8-12 minutes.Plate dish as pictured on front of card, topping trout cakes with tzatziki. Garnish spring mix with balsamic vinaigrette and evenly top potatoes with softened butter. Bon appétit!
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