Pan-Fried Cornmeal Crusted Trout with Succotash and Mixed Baby Greens with a Buttermilk and Lemon Dressing

  1. Place the buttermilk in a shallow, non-reactive casserole dish.
  2. Season with 2 tablespoons of the Essence and the hot sauce and stir to blend.
  3. In a medium bowl, combine the corn flour, masa harina, 2 tablespoons of the remaining Essence and the salt.
  4. Stir well to blend.
  5. Place the trout in the seasoned flour and turn to coat on both sides.
  6. Then place in the buttermilk, coating well on both sides.
  7. Heat the oil in a large cast iron fry pan over medium heat.
  8. Place the trout fillets in the corn flour mixture and toss to evenly coat.
  9. Lay the trout smooth side up in the skillet and cook until golden brown, about 4 minutes.
  10. Turn over and cook another 1 to 2 minutes on the other side.
  11. Remove from the pan and transfer to paper towel-lined plates to drain.
  12. Season with the remaining tablespoon of Essence and serve with the succotash and mixed green salad.
  13. 2 1/2 tablespoons paprika
  14. 2 tablespoons salt
  15. 2 tablespoons garlic powder
  16. 1 tablespoon black pepper
  17. 1 tablespoon onion powder
  18. 1 tablespoon cayenne pepper
  19. 1 tablespoon dried oregano
  20. 1 tablespoon dried thyme
  21. Combine all ingredients thoroughly.
  22. Yield: 2/3 cup
  23. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  24. 4 tablespoons unsalted butter
  25. 1/2 cup diced country ham
  26. 1 cup small diced onion
  27. 4 cups fresh, sweet corn
  28. 1 tablespoon minced garlic
  29. 2 cups chicken stock
  30. 2 teaspoons chopped fresh thyme leaves
  31. 1 1/4 teaspoons salt
  32. 1/4 teaspoon cayenne pepper
  33. 2 cups frozen lima beans
  34. 1 cup heavy cream
  35. 1 cup peeled, seeded and chopped Roma tomatoes
  36. 1 tablespoon chopped fresh parsley leaves
  37. In a heavy-bottomed 10-inch cast iron skillet set over medium heat, heat the butter until melted.
  38. Add the ham and saute until lightly caramelized, 2 to 3 minutes.
  39. Add the onions and cook until soft and translucent, 4 to 5 minutes.
  40. Add the corn and cook, stirring occasionally, for 7 to 8 minutes.
  41. Add the garlic and cook until fragrant, 30 to 45 seconds.
  42. Add the stock, bring to a boil, then reduce the heat to a simmer.
  43. Add the thyme, salt, and cayenne pepper and cook, stirring occasionally, for 7 to 8 minutes.
  44. Add the lima beans and cream and cook for 10 minutes.
  45. Add the tomatoes and chopped parsley to the pan and re-season if necessary.
  46. Serve as a side to the Pan Fried Cornmeal Crusted Trout.
  47. Yield: 4 cups
  48. 1/2 cup mayonnaise
  49. 3 tablespoons buttermilk
  50. 1 tablespoon lemon juice
  51. 1 tablespoon chopped green onion tops
  52. 2 teaspoons minced shallots
  53. 1 teaspoon lemon zest
  54. 1/2 teaspoon salt
  55. 1/2 teaspoon black pepper
  56. 6 cups mixed baby greens
  57. In a medium bowl, combine all ingredients except the baby greens.
  58. Whisk together and let sit for 30 minutes to allow the flavors to marry.
  59. Drizzle over the baby greens, toss the salad, and divide evenly among the six entree plates for the trout and succotash.
  60. Yield: 6 servings

buttermilk, hot sauce, corn flour, masa harina, salt, trout, vegetable oil, salad

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pan-fried-cornmeal-crusted-trout-succotash-mixed-baby-greens-buttermilk-lemon-dressing-recipe.html (may not work)

Another recipe

Switch theme