Brown butter trout with cucumber and cress

Name: Brown butter trout with cucumber and cress
Total time: 20 min
Ingredients: cucumber 1/2, peeled and finely sliced; trout fillets 2, skinless; flour 2 tsp; butter; watercress 2 handfuls; salad cress 1 punnet

20 minutes
serves 2
Easy

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.

August 7, 2015 at 8:59 am

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.