Pan Fried Trout Fillet with Cucumber, Capers, Red Pepper & Citrus Butter

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Serves: 4


4 x 150g Trout fillets pin boned

60ml Rapeseed Oil

120g Butter

200g Cucumber, peeled split lengthways and deseeded, cut on angle

50g Mini capers

100g Finely chopped red pepper

1 Lime for juice

½ Lemon for juice

10g Chopped parsley

Maldon sea salt & black pepper



Heat the oil in a large non-stick frying pan, season the trout fillets and pan fry skin 1st for 2 mins, turn over cook for 3 mins remove from pan & keep hot.  In a clean pan heat ½ the butter, sauté, the cucumber, red pepper and capers for 2 mins, add the remainder of butter and turn up the heat, the butter will froth.  Add the lemon and lime juice, add chopped parsley, transfer to a warm dish to stop further cooking.


To Serve

Take 4 warm plates, place the trout fillets skin side up and spoon over the caper, red pepper, cucumber and citrus butter. 


Chefs Note

Serve with almondine potatoes and Russian red kale