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POPPY’S CRABMEAT RAVIGOTE Serves 6

POPPY’S TROUT PECAN MEUNIÈRE Serves 6 You can substitute catfish, snapper, redfish or tilapia fillets for the trout fillets.

1 tablespoon red wine vinegar 2 teaspoons fresh lemon juice Canola or vegetable oil, for frying 2 cups milk 2 eggs 2 cups flour 4 (7-8 ounces each) boneless, skinless speckled trout, redfish, red snapper or tilapia fillets Kosher salt, to taste Freshly ground black pepper, to taste 1 tablespoon minced parsley, for garnish 1 lemon, cut into slices, for serving Place the almonds in an ovenproof pan and toast them in the preheated oven for 15 to 20 minutes, opening the oven to stir them every 5 minutes while they cook. When they become a light golden brown, remove from the oven and set aside. Heat butter in a medium skillet over medium heat; cook, stirring, until solids turn dark brown, 20-25 minutes. Remove from heat; whisk in vinegar and lemon juice; set sauce aside. Pour oil into a large, heavy-bottomed pan to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 350°F. Make a wash by whisking together milk and eggs in a shallow dish; put flour into another shallow dish. Season fish with salt and pepper. Working with one fillet at a time, dip fish in flour, shake off excess, then dip in egg mixture and shake off excess. Return fillets to flour; transfer to a rack over a baking sheet. Test the readiness of the oil by sprinkling a pinch of flour over it. The flour will brown instantly when the oil has reached its correct temperature. Working in two batches, fry fish until golden brown, 5-6 minutes, then drain on paper towels. To serve, divide fish between 4 plates; sprinkle almonds on top. Whisk sauce and spoon over fish. Garnish with parsley and serve with lemon slices. HOW TO PREP: Preheat the oven to 300°F.

WHAT YOU WILL NEED: Juice of 1 lemon 1 egg 1 cup canola or vegetable oil I pound lump crabmeat 6 ounces capers, chopped 3 tablespoons chopped parsley 6 green onions, thinly sliced Salt, to taste Pepper, to taste Hot sauce, to taste 1 head of iceberg lettuce, finely chopped HOW TO PREP: Combine lemon juice and egg in a food processor. With machine running, slowly drizzle in oil to make a mayonnaise. Gently mix together mayonnaise, crabmeat, capers, parsley and green onions and season with salt, pepper and hot sauce. Chill thoroughly and serve on a bed of chopped iceberg lettuce. POPPY’S REMOULADE SAUCE Makes 2 cups NOTE: Sauce is better when allowed to rest for an hour or more before serving. It will keep for up to 4 days, covered, in the refrigerator. Instead of using it to sauce boiled shrimp, fold the peeled, boiled shrimp into the remoulade and allow it to macerate for 24 hours before serving. WHAT YOU WILL NEED: 3 green onions ¼ cup flat leaf Italian parsley 1 celery heart (the innermost part of the celery, including the tender leaves) Juice of 1 lemon 1 cup Creole mustard ½ cup olive oil ¼ teaspoon salt Pinch of cayenne pepper 2 tablespoons sweet Hungarian paprika HOW TO PREP: Chop green onions, parsley and celery in food processor until finely minced. Add lemon juice and Creole mustard, then blend together. With processor running, drizzle in the olive oil. Add salt, pepper and paprika.

WHAT YOU WILL NEED: 6 trout fillets 1 cup all-purpose flour ¾ cup toasted pecan pieces 1 egg 1 cup milk

1 tablespoon hot sauce 2 sticks butter, divided Juice of 2 lemon

1½ tablespoons Worcestershire sauce 3 tablespoons chopped fresh parsley

HOW TO PREP: Preheat oven to 250°F.

Combined the pecan pieces and the flour in the food processor. Pulse together until the mixture is the texture of coarse cornmeal. Season with salt and pepper. Pour into a flat pan for dredging and set aside. Whisk egg, milk and hot sauce together in a large bowl to make egg wash. Set aside. Place trout fillets in the egg wash, then dredge in seasoned pecan flour. Melt ½ stick of butter in a large nonstick frying pan over medium-high heat. When butter bubbles, add trout fillets and fry until browned on both sides. Remove from pan, place on oven-safe platter, and reserve in warm oven while you prepare the sauce. Melt the remainder of the butter in a sauté pan. Over high heat, beat the boiling butter constantly with a wire whisk. Be careful to constantly move the milk solids about briskly in the butterfat until the butter is browned. Remove from the heat, then whisk in the lemon juice and Worcestershire sauce. Spoon sauce generously over each warm fillet and sprinkle with parsley before serving. TROUT MEUNIÈRE AMANDINE Serves 4 You can swap pecans for almonds. Or, if you want a crunchy crust, instead of coating fillets in flour or cornmeal, use finely ground nuts, and serve topped with meunière sauce.

WHAT YOU WILL NEED: 3 cups sliced almonds 1 cup (2 sticks) unsalted butter

Photo courtesy Arnaud's Restaurant

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