Trout

1. 1

   Heat the oil in a large frying pan into which all the trout will fit in one layer.

2. 2

   Add the trout and saute gently for 3 minutes.

3. 3

   Split the cucumber lengthways, scoop out the seeds and cut across into slim halfmoons about quarter-inch thick, Turn the trout over and saute for another 3 to 4 minutes.

4. 4

   Add the butter and turn heat up until it foams.

5. 5

   Put in cucumber pieces, spread them around the pan, then add the almonds.

6. 6

   Saute them carefully until they start to turn golden, then take the pan off the heat before the almonds can burn.

7. 7

   Serve on warm plates with a good measure of cucumber and almonds on each plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.