Brown butter trout with cucumber and cress
serves 2
Easy
Total time:
This recipe for brown butter trout with cucumber and cress is incredibly simple to make and ready in just 20 minutes, but is packed full of delicious flavours.
Skip to ingredients
- 1/2 cucumberpeeled and finely sliced
- 2 trout filletsskinless
- 2 tsp flour
- butter
- 2 handfuls watercress
- 1 punnet salad cress
Nutrition: per serving
- 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.