INGREDIENTS
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
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METHOD
1. Coat the trout in the flour which has been well seasoned with
salt and pepper. 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.
2. 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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