Preparation:
Heat the oil in a large frying pan into which all the trout will fit in one layer.
Add the trout and sauté gently for 3 minutes.
Split the cucumber lengthways, scoop out the seeds and cut across into slim half-moons about quarter-inch thick.
Turn the trout over and sauté for another 3 to 4 minutes.
Add the butter and turn heat up until it foams.
Put in cucumber pieces, spread them around the pan, then add the almonds.
Sauté them carefully until they start to turn golden, then take the pan off the heat before the almonds can burn.
Serve on warm plates with a good measure of cucumber and almonds on each plate.
Source: Michael Barry, Yes! Magazine |
