Brown butter trout with cucumber and cress
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
Ingredients
- 1/2 cucumber, peeled and finely sliced
- 2 trout fillets, skinless
- 2 tsp flour
- butter
- 2 handfuls watercress
- 1 punnet salad cress
Method
- STEP 1
Very lightly salt the cucumber and leave in a colander while you cook the fish.
- STEP 2
Dust the trout with seasoned flour. Heat a large knob of butter in a non-stick pan and cook the fish for a couple of minutes on each side until golden. Scoop out and keep warm, then add another knob of butter and cook until golden-brown. Put the cucumber and watercress on plates then add a fillet to each. Spoon over the butter and sprinkle over some cress.
