TROUT CROQUETTES WITH FRESH PEA SALAD

MAKES 4 SERVINGS

Croquettes

600 g skinless trout fillets

salt and pepper

2 tbsp butter

2 tbsp olive oil

2 large yellow-fleshed potatoes, cooked

2 green onions, finely chopped

1/4 cup each finely chopped fresh dill and cilantro

2 tbsp all-purpose flour

2 tbsp capers

2 tsp Dijon mustard

1 tsp Espelette powder (or red chili powder)

2 limes, zested and juiced

2 eggs, lightly beaten

canola oil

Fresh Pea Salad

4 cups sugar snap peas, trimmed

16 mint leaves, finely chopped

4 limes, zested and juiced

1/2 cup olive oil

salt and pepper

Spicy Sour Cream

1 cup 14% sour cream

1 lime, zested and juiced

2 tbsp sambal oelek salt and pepper

Croquettes Season trout with salt and pepper. Heat butter and oil in nonstick skillet set over high heat; cook trout for 2 minutes on each side. Remove from heat and pat dry with paper towel.

In food processor, process trout and remaining croquette ingredients until smooth. Season with salt and pepper. Form into 4-inch patties, packing tightly so they stay intact while cooking.

Pour canola oil into deep-fryer; heat to 350°F (or pour enough oil into deep skillet to come 1 inch up side). Cook patties in batches, until browned, about 2 minutes per side. Pat dry and set aside.

Fresh Pea Salad Meanwhile, in large pot of boiling salted water, cook peas until tender-crisp, 2 to 3 minutes. Plunge into ice water to cool. Drain and pat dry. In large bowl, combine peas, mint, lime zest and juice, and oil. Season with salt and pepper.

Spicy Sour Cream In small bowl, combine sour cream, lime zest and juice, and sambal oelek. Season with salt and pepper.

Serve Croquettes with salad and sour cream mixture.

PER SERVING 885 cal, 43 g pro, 57 g total fat (16 g sat. fat), 50 g carb (6 g dietary fibre), 230 mg chol, 525 mg sodium.