Ingredients

• 1 1/2 cups buttermilk
• 5 tablespoons Essence, recipe follows
• 1 tablespoon hot sauce
• 2/3 cup corn flour
• 3/4 cup masa harina
• 2 teaspoons salt
• 6 (6-ounce) trout fillets
• 3/4 cup vegetable oil, for frying
• Succotash, recipe follows
• Salad, recipe follows

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Succotash:

4 tablespoons unsalted butter

1/2 cup diced country ham

1 cup small diced onion

4 cups fresh, sweet corn

1 tablespoon minced garlic

2 cups chicken stock

2 teaspoons chopped fresh thyme leaves

1 1/4 teaspoons salt

1/4 teaspoon cayenne pepper

2 cups frozen lima beans

1 cup heavy cream

1 cup peeled, seeded and chopped Roma tomatoes

1 tablespoon chopped fresh parsley leaves

In a heavy-bottomed 10-inch cast iron skillet set over medium heat, heat the butter until melted. Add the ham and saute until lightly caramelized, 2 to 3 minutes. Add the onions and cook until soft and translucent, 4 to 5 minutes. Add the corn and cook, stirring occasionally, for 7 to 8 minutes. Add the garlic and cook until fragrant, 30 to 45 seconds. Add the stock, bring to a boil, then reduce the heat to a simmer. Add the thyme, salt, and cayenne pepper and cook, stirring occasionally, for 7 to 8 minutes. Add the lima beans and cream and cook for 10 minutes. Add the tomatoes and chopped parsley to the pan and re-season if necessary. Serve as a side to the Pan Fried Cornmeal Crusted Trout.

Yield: 4 cups

Salad:

1/2 cup mayonnaise

3 tablespoons buttermilk

1 tablespoon lemon juice

1 tablespoon chopped green onion tops

2 teaspoons minced shallots

1 teaspoon lemon zest

1/2 teaspoon salt

1/2 teaspoon black pepper

6 cups mixed baby greens

In a medium bowl, combine all ingredients except the baby greens. Whisk together and let sit for 30 minutes to allow the flavors to marry. Drizzle over the baby greens, toss the salad, and divide evenly among the six entree plates for the trout and succotash.

Yield: 6 servings