Fillets of trout with sour-cream sauce and dilled cucumber

This is an exquisite dish.  The tout is supported by the soured cream sauce and the cucumber is such a delicious accompaniment.

Serve as a starter of as a supper dish.

Preparation Time: 15 Mins

Cooking Time: 10 Mins

Total Time: 2¼ Hrs

Ingredients

For 4 servings…

4 fillets            Trout        

  Flour             

  Pepper          

  Salt              

30 gms            Butter       

170 ml             Soured cream          

  Lemon juice    

For the cucumber

1                    Cucumber  - small, sliced very finely       

3 tsp               Salt  - flaked

1 tbs               Vinegar  - cider        

1½ tbs             Sugar  - caster         

1 tbs               Dill  - chopped        

                     Pepper  - freshly ground, black 

Method

To make the cucumber relish – do this first…

Layer the cucumber slices in a colander with the salt, place a weighted plate on top and set on a draining-board for a couple of hours, so the juices can run out.  Rinse the cucumber and then pat it dry with a tea towel.

Mix the cucumber with the rest of the ingredients and keep it, covered, until ready to serve.

To cook the trout…

Dip the trout fillets in seasoned flour to coat both sides lightly.  Shake off any excess.

Melt the butter in a large frying-pan until foaming.  Cook the fish on both sides - turning over once the first side is light gold.  Remove from the pan and keep warm.

Add the sour cream to the pan and turn the heat down so that it heats through —the cream must not boil.  Add lemon juice, salt and pepper to taste.

Serve each fillet with the cucumber alongside.  Spoon the sour-cream sauce over the trout and serve immediately.

Wine recommendations

A robust white wine.

Conventional

     Côtes du Rhône blanc

Interesting

     Côtes du Luberon blanc

     Riesling

     Saint Joseph blanc

Special

     Meursault