Pan fried trout with brown butter and cucumber
Crisp-skinned trout with nutty brown butter and a cool, buttery cucumber and pea side.
- Time25 min
- LevelEasy
- Costabout £2.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes for 15 minutes until tender, then drain.
15 min - 2
Pat the trout dry and season the skin. Heat the oil in a frying pan and cook skin side down, pressing flat, for 4 minutes until crisp. Flip for 1 minute and lift out.
5 min - 3
Wipe the pan, add half the butter and the cucumber and peas. Cook for 3 minutes until just tender.
3 min - 4
Tip the cucumber out and add the rest of the butter to the pan. Cook until golden brown and smelling nutty, about 1 minute.
1 min - 5
Take off the heat and add the lemon juice and dill.
- 6
Serve the trout on the potatoes and cucumber, spooning over the brown butter.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.