Pan-Fried Trout in Creamy Sauce

Name: Pan-Fried Trout in Creamy Sauce
Yield: Serves 3
Cuisine: United States
Ingredients: 2 teaspoons Paul Prudhomme’s Cajun Magic or barbecue spice; 1 egg, beaten; 2 fl oz (50 ml) cream; 10 fl oz (300 ml) fish stock; 1 bunch spring onions, chopped; 2 oz (50 g) tasso or other smoked ham, chopped; 2 oz (50 g) butter; Oil for frying; 6 trout fillets; 8 fl oz (250 ml) milk

Preparation info

Serves
3

Difficulty
Easy

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

This recipe uses Louisiana smoked ham, called tasso, which is spicy and sweet, but you can substitute any smoked ham you can buy locally.

Ingredients

Flour for dusting

2 teaspoons Paul Prudhomme’s Cajun Magic or barbecue spice
1 egg, beaten
8

Americas
United States
Dinner
Gluten-free

Method

On a plate combine some flour with the Cajun Magic or barbecue spice. In a bowl mix the egg and milk. Coat the fish fillets in the flour, dip them into the egg and milk mixture and then in the flour again. Heat some oil in a frying-pan and fry the fish for 1-3 minutes on each side or until just cooked through. Drain and keep warm. To make the sauce, heat the butter in a pan and add the smoked h