Cornmeal-Crusted Trout

Name: Cornmeal-Crusted Trout
Yield: serves 4
Ingredients: 2 cups Lobster Stock (page 240); 2 tablespoons tomato paste; 1 1/4 cups heavy cream; 1/2 pound shelled crawfish tails, chopped; 1 cup coarsely chopped watercress leaves; Kosher salt and freshly ground black pepper; 1 cup all-purpose flour; Kosher salt and freshly ground black pepper; 2 large eggs; 2 cups fine yellow cornmeal; 4 (8-ounce) trout fillets; 4 tablespoons (1/2 stick) unsalted butter; 4 tablespoons canola oil; Watercress leaves, for garnish

December 14, 2011

This dish is Louisiana all the way. Crawfish are eaten in other states, to be sure, but no one is as passionate about these crustaceans as are Louisianans. And rightfully so; the state is responsible for producing more than 80 percent of the world’s crawfish! Crawfish look like tiny, clawless lobsters, and though they are not directly related, their taste is similar. The lobster stock in the rich, creamy sauce enhances that similarity. Sweet trout fillets get an old-fashioned cornmeal crust and are panfried to a light golden brown before being set down on a pool of the pink sauce.

Recipe notes

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