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Trout with Pickled Dill Cucumber HT MC 20mins Serves 4 Hot Fish Vegetables Herbs Main Course Eggless
Ingredients: 4 Whole Trout, gutted and cleaned 4 tbsp Flour 50g/2oz Butter Juice of 1 Lemon 1 Large Pickled Dill Cucumber, finely chopped 1 tbsp Capers, roughly chopped 4 tbsp Fresh Parsley, chopped
Instructions 1. Coat the trout in the flour which has been well seasoned with salt and pepper.
2. Melt the butter in a large frying pan, then fry the trout for 5 minutes each side or until cooked and the skin is crisp. Lift on to warm plates.
3. Pour the lemon juice into the pan juices. Add the cucumber, capers and parsley and warm through. Season to taste, then pour over the trout.
Serve immediately.
More Fish Recipes | General Fish Preparation & Cooking Times | Fish Starters
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