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Ingredients
- cucumber 1/2, peeled and finely sliced
- trout fillets 2, skinless
- flour 2 tsp
- butter
- watercress 2 handfuls
- salad cress 1 punnet
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.
Nutritional Information
- Kcals 250
- Carbs 5.2g
- Protein 26.8g
- Fat 13.2g
- Salt 0.8g
- Saturates 5.4g
- Fibre 1.7g