Recipe courtesy of Estate Chef Gretchen Stoops Luongo
Directions:
Small amount of chives, cut into ½ in length
Soak ½ the bread pieces in milk until the milk has been absorbed. Gently mix in the fish, butter, chives, lemon zest, salt and pepper. Set aside for at least 30 minutes, or up to overnight, in the fridge. When ready to cook, shape the mixture into the desired-sized cakes, about 2/3 of an inch thick, and roll in the remaining fresh breadcrumbs.
Lightly salt the mushrooms, then sauté in 1 Tbsp. of olive oil until all of the moisture evaporates. Add the shallot and garlic and a bit more salt and pepper and continue to sauté until the shallot is translucent and the mushrooms are nicely browned.
In a skillet, heat remaining 3 tablespoons of olive oil over medium heat. Place steelhead cakes in pan and cook on each side until crisp and lightly browned, about 3-4 minutes per side, depending on size. Top each with a little bit of mushroom, a small drizzle of balsamic, and 2 pieces of cut chive, in an “X” shape on top.
