Place the buttermilk in a shallow, non-reactive casserole dish. Season with 2 tablespoons of the Essence and the hot sauce and stir to blend. In a medium bowl, combine the corn flour, masa harina, 2 tablespoons of the remaining Essence and the salt. Stir well to blend. Place the trout in the seasoned flour and turn to coat on both sides. Then place in the buttermilk, coating well on both sides.
Heat the oil in a large cast iron fry pan over medium heat. Place the trout fillets in the corn flour mixture and toss to evenly coat. Lay the trout smooth side up in the skillet and cook until golden brown, about 4 minutes. Turn over and cook another 1 to 2 minutes on the other side. Remove from the pan and transfer to paper towel-lined plates to drain. Season with the remaining tablespoon of Essence and serve with the succotash and mixed green salad.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
In a heavy-bottomed 10-inch cast iron skillet set over medium heat, heat the butter until melted. Add the ham and saute until lightly caramelized, 2 to 3 minutes. Add the onions and cook until soft and translucent, 4 to 5 minutes. Add the corn and cook, stirring occasionally, for 7 to 8 minutes. Add the garlic and cook until fragrant, 30 to 45 seconds. Add the stock, bring to a boil, then reduce the heat to a simmer. Add the thyme, salt, and cayenne pepper and cook, stirring occasionally, for 7 to 8 minutes. Add the lima beans and cream and cook for 10 minutes. Add the tomatoes and chopped parsley to the pan and re-season if necessary. Serve as a side to the Pan Fried Cornmeal Crusted Trout.
In a medium bowl, combine all ingredients except the baby greens. Whisk together and let sit for 30 minutes to allow the flavors to marry. Drizzle over the baby greens, toss the salad, and divide evenly among the six entree plates for the trout and succotash.