Jun 19, 2013 15:12 Louisiana Speckled Trout Perdu and Étouffée of Red Swamp Crawfish Louisiana Speckled Trout Perdu and Étouffée of Red Swamp Crawfish Advocate staff photo by MATTHEW HINTON -- Executive Chef Cody Carroll, of Hot Tails Restaurant in New Roads, wins the King of Louisiana Seafood title for his dish, Louisiana Speckled Trout Perdu and Etouffee of Red Swamp Crawfish. The dish, which he also calls Lost Trout, is accompanied by sweet corn and blue crab calas, whipped Creole potato salad and house-pickled banana pepper. It is garnished with charred green onion and sassafras dust. A Tabasco sabayon is served on the side. Cody Carroll June 19, 2013 Comments Louisiana Speckled Trout Perdu and Étouffée of Red Swamp Crawfish Serves 6. Recipe is from Cody Carroll, executive chef of Hot Tails Restaurant in New Roads, who won the 2013 King of Louisiana Seafood title for his “Lost Trout” dish. 6 speckled trout fillets, skin on 4 eggs 1/2 cup heavy cream 1 tsp. white pepper 1/2 tsp. salt 1/2 tsp. sugar 2 tbls. corn oil Étouffée of Red Swamp Crawfish (see recipe) Whipped Creole Potato Salad (see recipe) Sweet Corn and Blue Crab Calas (see recipe) House-pickled Banana Peppers (see recipe) Charred Green Onion and Sassafras (see recipe) Tabasco Sabayon (see recipe) 1. Whisk together eggs, cream, and seasonings. Dry the fillets with a clean paper towel and dredge in the egg mixture. 2. Heat corn oil in a nonstick skillet on medium-high heat, then place fillets skin side down and cook for 40 seconds. Flip fillets over and cook for another 40 seconds or until fish is cooked throughout. 3. Plate beginning with Étouffée of Red Swamp Crawfish, Whipped Creole Potato Salad, Sweet Corn and Blue Crab Calas and then the trout. Top with House-pickled Banana Peppers. Garnish with Charred Green Onion and Sassafras and serve Tabasco Sabayon on side. Étouffée of Red Swamp Crawfish 1 stick butter 2 medium onions, chopped 1 red bell pepper, diced 3 ribs celery, chopped 2 tsps. granulated garlic 1 tsp. tomato paste 1⁄3 cup flour 24 ozs. Louisiana crawfish tails (with fat) 1 tsp. salt 1 tsp. cayenne pepper 1 tsp. black pepper 4 cups chicken stock or broth 1. Melt butter in pan, add onions, bell peppers and celery. Cook until translucent. Add garlic, cook for 1 minute; stir in tomato paste then flour; add crawfish tails with fat and seasonings. 2. Add stock and cook for 30 minutes until thickened. Sweet Corn and Blue Crab Calas 2 cups uncooked rice 3 tbls. butter 8 ozs. cream cheese 1 tsp. salt 1 tsp. sugar 8 ozs. lump crab 1 cup cooked fresh sweet corn, cut off cob 1 tsp. cornstarch 2 eggs 2 cups panko breadcrumbs 4 cups corn oil 1. Cook rice in 4 cups water; set aside. In separate pan, add butter, cream cheese, salt and sugar. Melt thoroughly, add lump crab and corn. Blend in cooked rice and let cool. 2. In mixing bowl, blend cornstarch and eggs. Place panko bread crumbs in a separate bowl. Heat vegetable oil to 350 degrees. Form rice mixture into balls, dip in egg mixture then in panko breadcrumbs and fry until golden brown. Whipped Creole Potato Salad 4 medium russet potatoes, peeled and diced 1½ tbls. Creole mustard 1½ tbls. yellow mustard ¾ cup mayonnaise 3 tbls. sweet relish 1 tsp. salt 1 tsp. black pepper 1. Boil potatoes until tender. Mash and blend potatoes until whipped consistency, let potatoes cool and begin to stiffen. 2. Add remaining ingredients and blend thoroughly. Tabasco Sabayon 2 egg yolks 2 tbls. sugar 2 ozs. Tabasco sauce Splash lemon Over double boiler, blend together egg yolks and sugar until mixture forms a ribbon when the whisk is pulled up. Slowly whisk in Tabasco and finish with lemon. Charred Green Onion and Sassafras ½ cup dehydrated green onions 1 tsp. dehydrated sassafras leaves (stems removed) or filé Lay green onions and sassafras leaves flat on a sheet pan. Using a blowtorch, torch lightly from 6 inches away until 3/4 of ingredients are charred. Put into food processor and blend until powder. House-pickled Banana Pepper 8 ozs. fresh banana peppers 1 cup white vinegar 1 cup water 1 tbl. sugar 1 tbl. salt 1 bay leaf 1 tsp. granulated garlic ½ tsp. whole peppercorns 1. Remove stems and slice banana peppers into rings; set aside in heat-proof container. 2. Place all other ingredients into a sauce pan and boil for 5 minutes. Pour mixture through a chinois over peppers; leave pickles in cooler for 15 days. Story was update May 30, 2013, to remove extraneous word in Tabasco Sabayon’s ingredients.