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Broiled Trout With Cucumber & Dill
Serves 4
- 1 cucumber, peeled
- 2 tbsp butter
- small bunch of fresh dill, chopped
- salt and black pepper
- juice of 1 lemon
- 4 12- to 14-oz (375- to 425-g) trout, cleaned
- dill sprigs and fresh chives
to garnish
- dill cream sauce to serve
STEPS :
- Cut the cucumber in half lengthwise, scoop out the seeds, and cut the flesh into
1/4-in (5-mm) slices. Melt the butter in a saucepan, add the cucumber, and cook
gently for 2 minutes.
- In a bowl, combine two-thirds of the cooked cucumber with the chopped dill, add
salt and pepper to taste, and sprinkle with the lemon juice. Stuff the trout with
the mixture.
- Line a broiler pan with foil. Arrange the trout on the foil and put the remaining
cucumber around them.
- Broil the trout 4 in (IO cm) from the heat, for 4-7 minutes on each side, until
the flesh flakes easily.
- Garnish the trout with dill sprigs and fresh chives, and serve them immediately.
Pass the dill cream sauce separately.
TROUT WITH ALMONDS
Dip the trout in seasoned flour. Melt 4 tbsp butter in a large skillet, and cook
the trout, in batches if necessary, for 6-8 minutes on each side, until the fish
is opaque and the flesh flakes easily. Drain on paper towels and keep warm. Wipe
the pan, melt 1 tbsp butter, andfry 1/2 cup (60 g) slivered almonds until lightly
browned. Add a squeeze of lemon juice, then pour the lemon and almond mixture over
the trout. Serve immediately.
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