I’ve been eyeing trout fillets for ages. They are always on the stalls here.
Pink–like salmon fillets, but not as thick and with the more delicate taste of a fresh water fish.
This morning’s looked very fresh.
Lunch I thought and bought a cucumber to go with.
for 2
400 gms trout fillet
salt and pepper
half a teaspoon cumin powder
juice and zest of a lemon
1 cucumber–skinned and sliced thin–a food processor with a slicing appliance works well for this.
a few leaves of mint–chopped fine
2 tablespoons of olive oil
- Wash and dry the fillet(s).
- Run your index finger over the fish and remove as many of the pin bones as you can before you tire of doing so.
- Sprinkle pinches of cumin from the spoon over the fillet(s) with the lemon’s juice and zest.
- Cover the fish with a plate and leave to marinade for an hour or so.
- A few minutes before you are ready to cook the fish, heat a tablespoon of olive oil in a medium size pan.
- Spread the cucumber slices over the base and sprinkle over the mint.
- Turn the slices carefully in the oil and the mint and season well with salt and pepper.
- Let the cucumber gently heat through while you cook the trout.
- Heat a largish pan to hot.
- Season the trout fillets with salt and black pepper.
- Cook skin-side down on a high heat for 3 minutes.
- Flip the fillets over boldly and cook them about a minute longer–the time depends on the thickness of the fillet.
Meredith–not overwhelmed by this, but I liked a change from salmon.
Robin Ellis 