From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Trout Ferdinand Ferdinand is a chef I first met when he was a young man cooking at K-Paul's. He created this dish at one of the restaurants he worked at afterwards, and I featured it in a television piece. He served it for years at the Jazz Festival, too. The dish combines two of our best local products--crawfish and Creole mustard--in a sauce for speckled trout. 4 fillets speckled trout, 6-8 oz. each 1 cup flour 1 Tbs. salt-free Creole seasoning 1 tsp. salt 1 egg 1 cup milk 1 stick butter Sauce: 1 tsp. chopped garlic 2 green onions, chopped 1 cup crawfish tails 1 tsp. Creole seasoning 2 tsp. Creole mustard 1 tsp. Grey Poupon mustard 2 oz. whipping cream 1. Wash the fillets in cold water and pat dry. 2. With a fork, blend the Creole seasoning into the flour and dredge the fish through the seasoned flour. 3. Beat the egg with the milk and pass the fish through this wash. Dredge the fish through the flour again and shake off the excess flour. 4. Heat the butter in a skillet until it bubbles. Saute the fish for about two minutes on each side, until golden brown. Remove the fish from the pan and keep warm. 5. Add the garlic and green onions to the pan and saute until the green onions wilt. Add the crawfish tails and saute until heated through. Stir in the Creole seasoning, Creole mustard, and Grey Poupon. 6. Remove the pan from the heat and whisk in the cream until blended. Divide the sauce among the fish and serve hot. Serves four. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com