Trout, pan fried in butter is one of my favourite childhood memories. My grandfather was an avid fly fisherman and I loved tying flies with him, and better still fishing. The payoff was the ultimate win-win: time with my granddad, and yummy fish afterwards.
This recipe has the simple deliciousness of fried trout, and a more “sophisticated” embellishment of the tangy sauce. It doesn’t take long to make, and makes for a quick meal that seems to have taken longer to prepare: another win-win.
- Trout Fillets 2 x 100-120 g
- Butter 1 1/2 to 2 Tbs (salted)
- Cream Cheese (full fat) 100 grams
- Creamed Horseradish 2 Tbs
- Dijon Mustard 1 tsp
Melt the butter in a suitable sized frying pan on medium heat. Raise temperature slightly and place the fillets skin side down into the butter. Allow to cook for about 3 minutes, sliding a spatula under them occasionally to keep them from sticking. Then flip the fish and cook the other side for 2 minutes or so. Move the fillets to the side of the pan and reduce the heat. Spoon the horseradish and mustard into the centre of the pan, and scrape any available butter into it. Mix well, then spoon the cream cheese on top. Turn off the heat, but do not remove the pan from the burner. Mix the sauce well and then spoon over the fish. Place the fish onto serving plates and then add any additional sauce from the pan. Serve with peas or similar.