Blue Corn-Crusted Rainbow Trout with Papaya-Tomatillo Relish

Just before service, whisk together egg and milk; reserve.

Per Order: Lightly season 2 fillets with salt. Dip
into seasoned flour, then egg mixture, and finally corn meal. Fry over
medium heat, flesh-side down, about 2 minutes. Turn; cook until trout
is just firm, about 1 minute. To Plate, ladle 3 tablespoons warm papaya
sauce in the center of the plate, then swirl to distribute. Put trout
on sauce; top with 1/4 cup papaya relish. Garnish with chives and
cilantro.

Papaya Sauce: Cook 5 cups coarsely
chopped onion in 1/2 cup olive oil until soft; stir in 6 cloves chopped
garlic. Deglaze with 3/4 cup red wine vinegar; reduce by half. Stir in
6 cups chopped papaya; cook until soft, adding a tablespoon or two of
water, if mixture gets too dry. Puree. Stir in 1/3 cup clover honey;
thin, as necessary, with water. Season to taste with salt. Reserve.

Papaya Relish:
Just before service, fold together 3 cups diced papaya, 1-1/2 cups
diced tomatillo, 1/2 cup diced red onion, 2 tablespoons chopped
jalapeno, 3 cloves finely chopped garlic, 1/3 cup fresh lime juice,
1-1/2 tablespoons each of clover honey, olive oil, and chopped, fresh
cilantro. Season to taste with salt. Reserve.

Source: Compliments of Clear Springs Foods, Inc.
"Create a Classic" recipe contest winner - First Prize
Sam Carlsen, Yellowstone National Park Lodge, Yellowstone National Park, WY