Cornmeal-Crusted Trout Fillets

Rinse trout and pat dry.

Mix together buttermilk, mustard and Tabasco to taste in a bowl. Add trout and let marinate for at least 30 minutes.

Meanwhile, peel the cucumber, halve lengthwise and scrape out the seeds with a spoon. Cut cucumber into thin slices.

Rinse apples, cut into quarters, remove core and seeds and cut into thin slices.

Peel onion and cut into thin rings.

Squeeze juice from the lemon. In a bowl, stir together sour cream, yogurt, and 1 to 2 tablespoons juice (to taste).

Rinse lemon balm, shake dry, pluck leaves and coarsely chop. Stir into yogurt mixture.

In another bowl, toss together cucumber, apple and onion, add sugar and season with salt and pepper.

Rinse the lettuce leaves, spin dry and tear into bite-size pieces. Add to cucumber mixture and toss to combine.

Remove fish from marinade and drain well. Sprinkle with cornmeal to coat both sides, patting to adhere.