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
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef Chris Carey, Ashby Inn