Potato Cakes Stuffed with Trout
"Trout is a staple in Patagonia, and it's often served with potatoes. To remove the tiny pin bones, arrange a fillet, skin side down, on an upside-down bowl; the bones will stick out. Remove them with tweezers or small pliers...."
INGREDIENTS
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2 pounds medium all-purpose potatoes, scrubbed
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Salt and freshly ground pepper
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4 skinless rainbow trout fillets, cut crosswise into 3 pieces
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About 1 stick (4 ounces) unsalted butter
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About 1/2 cup canola oil
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12 spinach leaves, stems removed
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