Brown butter trout with cucumber and cress

  • 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.



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


  • 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