Ingredients
Aioli:
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon freshly grated tangerine zest
1 tablespoon fresh tangerine juice
1 tablespoon hot pepper sauce
1/3 cup dry white wine
1/4 cup grainy mustard
1 cup mayonnaise
Trout Cakes:
2 pounds baked boneless-skinless trout fillets
1/4 cup chopped sweet onion
1/4 cup diced artichoke hearts (packed in oil, drained)
1/4 cup diced red bell pepper
2 tablespoons minced celery
1 clove garlic, crushed
1 tablespoons frozen orange juice concentrate, thawed
1 tablespoon freshly grated tangerine zest
2 tablespoons fresh tangerine juice
1 teaspoon hot pepper sauce
2 large eggs, beaten
1/2 cup plain dry bread crumbs
2 teaspoons freshly chopped thyme
1/2 teaspoon sea salt
1/2 teaspoon ground red pepper
1 cup yellow cornmeal
oil for frying (approx 1/2 cup)
lettuce leaves, garnish
tangerine segments, garnish
Preparation
Mix together all aioli ingredients. Place in refrigerator until ready for use, stirring occasionally. Mix together all ingredients for the trout cakes, with the exception of corn meal & oil. Form trout pattied (1 " thick) and coat with cornmeal. Heat oil in a heavy (12") skillet. Fry cakes on both sides until golden brown. To serve, place lettuce leaves onto a platter. Place trout cakes onto lettuce and top with a dollop of aioli. Garnish with tangerine segments.
