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Trout with Pickled Dill Cucumber   HT MC 20mins

Serves 4       Hot    Fish   Vegetables  Herbs     Main Course  Eggless



4 Whole Trout, gutted and cleaned

4 tbsp Flour

50g/2oz Butter

Juice of 1 Lemon

1 Large Pickled Dill Cucumber, finely chopped

1 tbsp Capers, roughly chopped

4 tbsp Fresh Parsley, chopped




1. Coat the trout in the flour which has been well seasoned with salt and pepper. 


2. Melt the butter in a large frying pan, then fry the trout for 5 minutes each side or until cooked and the skin is crisp. Lift on to warm plates.


3. Pour the lemon juice into the pan juices. Add the cucumber, capers and parsley and warm through. Season to taste, then pour over the trout.


Serve immediately.





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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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