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

>Serves: 4

>Ingredients

>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

> 

Method                                                                              

Heat the oil in a large non-stick frying pan, season the trout fillets and pan fry skin 1^st 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