Rainbow Trout with Black-eyed Peas and Country Ham

• 4 fillets rainbow trout
• 3/4 cup cornmeal
• 6 tablespoons butter
• Salt and pepper
• 1 carrot, diced
• 1 onion, diced
• 2 stalks celery, diced
• 1 pound dried black-eyed peas
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 ounces country ham, cut into thin strips

1. In a shallow dish, coat the trout with the cornmeal.
2. Heat a large skillet over medium heat and add 3 tablespoons of the butter.
3. When the butter begins to melt, place the trout, skin-side down, and cook over medium heat until the skin turns brown and crisp, about 5 minutes.
4. Gently turn the trout over and continue to cook another 3 minutes.
5. Season with salt and pepper, to taste.
6. Reserve the pan juices.
7. Melt the remaining butter in a medium saucepan over medium heat.
8. Add the carrot and onion and cook until the onion is just translucent, about 10 minutes.
9. Add the celery, black-eyed peas, bay leaf, and thyme.
10. Cook for 5 more minutes.
11. Add just enough water to cover the mixture and lower the heat.
12. Cook until the black-eyed peas are tender, about 1 hour and 30 minutes.
13. Add the strips of country ham.
14. Season with salt and pepper, to taste.
15. Remove thyme sprigs.
16. Place the warm black-eyed peas in the center of a plate.
17. Arrange the trout on top.
18. Drizzle with the pan juices.

trout, cornmeal, butter, salt, carrot, onion, stalks celery, blackeyed peas, bay leaf, thyme, country ham

Taken from www.foodnetwork.com/recipes/rainbow-trout-with-black-eyed-peas-and-country-ham-recipe.html (may not work)