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  • 1/2 cucumber
    peeled and finely sliced
  • 2 trout fillets
    skinless 
  • 2 tsp flour
  • butter
  • 2 handfuls watercress
  • 1 punnet salad cress

Nutrition:

  • kcal250
  • fat13.2g
  • saturates5.4g
  • carbs5.2g
  • sugars0g
  • fibre1.7g
  • protein26.8g
  • salt0.8g

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.

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