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“The Grey Plume’s menu is seasonal and driven by local farmer supply. We get our groceries from growers in Nebraska and Iowa, and we make everything from scratch—from pickling veggies to churning our own butter. This is Nebraska’s version of a crab cake. The trout comes from a sustainable aquaculture farm in the Ogallala Aquifer, two hours west of Omaha. The recipe is simple and easy to replicate using other ingredients, so you can try it with seafood that’s specific to your region. Pair it with spinach salad and bacon vinaigrette or put it atop a simple Caesar salad. It normally pops up on our bar menu, so it would be a fun snack for a cocktail party.”
Who Clayton Chapman, chef/owner
Where The Grey Plume
2 6-ounce steelhead trout fillets
4 tablespoons crème fraîche
1 egg yolk
zest of 1 lemon
2 tablespoons minced chives
1 teaspoon minced flat-leaf parsley
4 tablespoons bread crumbs
¼ cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
3 tablespoons grapeseed oil
1. Dice fillets into 1/4-inch pieces. Add remaining ingredients plus salt and pepper to taste. Mix well, and form into 2 to 4 patties.
2. Preheat oven to 350 degrees. Dredge patties in flour, then in beaten eggs. Coat in bread crumbs. Pour oil in a hot sauté pan. Sear trout cakes until golden brown. Flip, and repeat. Place on a baking sheet, and bake 8 to 12 minutes.
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