Pan Fried Trout Fillet with Cucumber, Capers, Red Pepper & Citrus Butter
4 x 150g Trout fillets pin boned
60ml Rapeseed Oil
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.
Take 4 warm plates, place the trout fillets skin side up and spoon over the caper, red pepper, cucumber and citrus butter.
Serve with almondine potatoes and Russian red kale