4 trout fillets, deboned and skinned Poaching Liquid: 2 L water 4 lemons, sliced 20 peppercorns, cracked 2 bay leaves 1 small onion, sliced 1 stick celery, sliced 4 sticks of fresh thyme, cracked in half 1 cup white wine ¼ cup lemon juice
Stuffing: 1 cup ground split peas ¼ tsp baking powder ¾ tsp cumin ½ tsp salt ½ tsp pepper ¾ tsp hot sauce ¾ cup water
Balsamic Butter Sauce: 1 cup balsamic vinegar 1 small shallot, minced ½ tsp garlic, minced ¼ tsp salt ¼ tsp pepper ¼ cup butter, cubed
1 whole perch, gutted/cleaned 2 cups cornmeal 1/2 cup flour 1 tsp salt 1/2 tsp black pepper Mojo: 1 1/2 tbsp cumin seeds, toasted 12 cloves garlic 1 tbsp chili flakes 1 tsp salt 1/3 cup extra virgin olive oil 1/2 cup orange juice 1/4 cup lemon juice 1/4 cup lime juice 1 tsp oregano, dried 2 tbsp fresh cilantro
4 herring filets, skin on 2 tbsp sea salt 2 tsp black pepper 1/4 cup lime juice Aluminum foil (heavy duty) Cast iron pan 1 cup smoking chips 2 small cake racks (small enough to fit inside pan)
10 large scallops, muscle removed 1 tbsp extra virgin olive oil Salt and pepper 3 tbsp butter 2 shallots, minced 4 cloves garlic, minced 1/2 tsp fresh ginger, grated 1/2 tsp chili flakes 2 Granny Smith apples, diced 1/2 cup dried cranberries 8 dried apricots, chopped 1/2 cup brown sugar 1/4 cup white vinegar
6 crawfish, precooked at the grocer 1/4 cup butter 1 large onion, chopped 3 sticks celery, chopped 1 green pepper, chopped 6 cloves garlic, minced 1/2 tsp cayenne 3 bay leaves 1/2 small can tomato paste 1 (14oz) can diced tomatoes (with juice) 3 tbsp fresh parsley, chopped Salt and pepper
