Instructions: Sourdough Breaded Rainbow Trout w/ Buttermilk & Chive Whipped Potatoes & Smoked Crawfish Sauce, (entire title)

For The Sauce:
Smoke the garlic, onion, celery and tomatoes. (See instructions on Smoking.) Chop the vegetables finely.

Saute in a medium saucepan over medium heat for 5 minutes. Add the wine, crawfish stock and tomato sauce.

Simmer for 5 minutes, stirring occasionally. Add_ the thyme, basil and Creole seasoning.

Simmer for 5 minutes, stirring occasionally. Cool slightly. Puree in a blender. Return to the saucepan.

Whip in the butter and lemon juice. Stir in the crawfish and salt.

For The Potatoes:
Boil the potatoes in water in a saucepan until tender; drain.

Beat with the butter in a mixer howl until smooth. Add the buttermilk gradually, beating constantly until the potatoes are fluffy. Stir in the chives.

For The Trout:
Toast the bread slices. Process in a food processor until fine crumbs form. Pour into a shallow bowl.

Season the trout with salt. Dust with the flour, dip in eggs and coat with the bread crumbs.

Melt the butter in a saute pan over medium heat. Add the trout skin side up. Saute for 2 to 3 minutes. Turn and cook for 30 seconds longer. Drizzle with the lemon juice.

To Assemble:
Spoon a mound of the potatoes in the center of each serving plate. Place the trout on top.

Drizzle the sauce around the edge of the plate.

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