Trout with dill butter
- Serves:
- 2
- Prep Time:
- 5 mins
- Cook Time:
- 6 mins
- Share
Ingredients
2 trout fillets, skin on
2–3 tbsp Rockfish Dill Butter
1 tbsp olive oil
Sea salt and black pepper
Lemon wedges, to serve
2–3 tbsp Rockfish Dill Butter
1 tbsp olive oil
Sea salt and black pepper
Lemon wedges, to serve
For the salad
A handful of your preferred salad leaves
5g spring onions, finely sliced
5g red onions, finely sliced
15g cucumber (about 5 slices), cut into small pieces
Olive oil, lemon juice, salt and pepper (to dress)
5g spring onions, finely sliced
5g red onions, finely sliced
15g cucumber (about 5 slices), cut into small pieces
Olive oil, lemon juice, salt and pepper (to dress)
Method
Pat the trout dry and season both sides with sea salt.
Place a pan over medium–high heat. Add the olive oil and let it get hot.
Lay the fillets in the pan skin-side down, pressing gently with a spatula for the first few seconds to keep the skin flat. Cook for 3–4 minutes until the skin is crisp and the flesh is almost cooked through.
Meanwhile, in a bowl, combine the salad leaves, spring onions, red onions and cucumber.
Dress lightly with olive oil, a squeeze of lemon, and a pinch of salt and pepper. Toss and set aside.
Flip the trout, reduce the heat, and add a generous spoonful of Rockfish Dill Butter.
Let it melt and foam, then spoon it over the fish for 1–2 minutes until just cooked.
Plate the trout, spoon over the buttery pan juices, and add the fresh salad on the side.
Finish with a squeeze of lemon.
Featured products
ChalkStream Trout
Serves 1 - Min 140g
Filleted ready for cooking
£6.95
Sent fresh
Dill Butter
£3.75
Mitch Tonks