Olive Magazine

Brown butter trout with cucumber and cress

Published: August 7, 2015 at 8:59 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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.

Nutrition:
NutrientUnit
kcal250
fat13.2g
saturates5.4g
carbs5.2g
sugars0g
fibre1.7g
protein26.8g
salt0.8g
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Ingredients

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

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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