Rainbow Trout with Pickled Cucumber

This recipe from Natoora for Rainbow Trout with Pickled Cucumber is another simple but tasty way to cook trout.

Ingredients:

2 Sicilian cucumbers*
2 tsp sea salt (coarse)
60ml rice vinegar
sprig of fresh dill
50g caster sugar
thumb of fresh root ginger
4 trout fillets
1 lemon
salt and pepper
butter
white wine

*The Sicilian cucumber is miles ahead of the supermarket version. Firm, cool, and slightly bitter to the taste it is perfect for so many dishes. Do not worry if you cannot get hold of it as any cucumber will do.

How to make:

For the cucumber:

• Peel the cucumbers and slice thinly.
  
  
• Sprinkle with the salt and mix well.
  
  
• Leave for 10 minutes, then rinse with cold water.
  
  
• Drain any excess liquid, then return to a large bowl.
  
  
• Grate the ginger and finely chop the dill.
  
  
• Mix with the sugar and vinegar, then add the cucumber and mix well.
  
  
• Refrigerate for at least 3 hours before serving.

For the trout:

• Season the trout with salt and pepper and place on some tin foil, leaving enough to wrap the fish.
  
  
• Add a small knob of butter to the top of each fillet, and some slices of lemon.
  
  
• Add a dash of white wine and seal the foil packets.
  
  
• Bake for 8 - 10 minutes at 180°C.
  
  
• Flake the trout and serve hot or cold with the pickled cucumber.

Serves 4

www.natoora.co.uk