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1
To make the crawfish sauce, put the lobster stock and tomato paste in a small saucepan and boil over high heat until reduced by half, about 6 minutes.
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2
Pour the cream into a medium saucepan and boil over medium heat until reduced by half, about 5 minutes.
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3
Meanwhile, to make the trout, spread out the flour on a large plate and season with salt and pepper.
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4
Place the eggs in a large shallow bowl.
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5
Add a few tablespoons of water, season with salt and pepper, and whisk until combined.
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6
Place the cornmeal on a large plate and season with salt and pepper.
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7
Add the reduced cream to the lobster stock and stir to combine.
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8
Add the crawfish tails and watercress leaves, season with salt and pepper, and cook for 1 to 2 minutes, just to heat through.
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9
Keep warm.
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10
Season both sides of each fillet with salt and pepper.
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11
Dredge one side of each fillet in the flour and tap off any excess, then dip that side in the egg mixture and let any extra drip off.
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12
Finally dredge the same side in the cornmeal and tap off any excess.
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13
Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over high heat until the oil begins to shimmer.
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14
Place 2 of the fillets in the pan, cornmeal side down, and cook until golden brown, 2 to 3 minutes.
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15
Turn over and continue cooking until just cooked through, 2 to 3 minutes.
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16
Repeat with the remaining 2 fillets, butter, and oil.
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17
Ladle some of the sauce onto large plates or shallow bowls and top with the trout.
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18
Garnish with watercress leaves.
