Recipe courtesy of Chris Carey
Rainbow Trout with Black-eyed Peas and Country Ham
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 529
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 51
- Dietary Fiber
- 9
- Sugar
- 6
- Protein
- 26
- Cholesterol
- 102
- Sodium
- 759
- Total: 2 hr 25 min
- Prep: 25 min
- Cook: 2 hr
Ingredients
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
Directions
- In a shallow dish, coat the trout with the cornmeal. Heat a large skillet over medium heat and add 3 tablespoons of the butter. 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. Gently turn the trout over and continue to cook another 3 minutes. Season with salt and pepper, to taste. Reserve the pan juices.
- Melt the remaining butter in a medium saucepan over medium heat. Add the carrot and onion and cook until the onion is just translucent, about 10 minutes. Add the celery, black-eyed peas, bay leaf, and thyme. Cook for 5 more minutes. Add just enough water to cover the mixture and lower the heat. Cook until the black-eyed peas are tender, about 1 hour and 30 minutes. Add the strips of country ham. Season with salt and pepper, to taste.
- Remove thyme sprigs. Place the warm black-eyed peas in the center of a plate. Arrange the trout on top. Drizzle with the pan juices.