Trout With Cucumber
|Trout||8 Ounce, skinned and filleted (1 Piece, 225 Gram)|
|Water||3 Fluid Ounce (85 Milliliter)|
|Lemon juice||1 Teaspoon|
|Butter||1⁄2 Ounce (15 Gram)|
|Cucumber||3 Ounce, peeled and diced (75 Gram)|
|Milk||2 Fluid Ounce (50 Milliliter)|
|Freshly ground black pepper||To Taste|
|Fresh dill sprig||4 (To Garnish:)|
1) In a baking dish, place the trout fillets and immerse in the water and lemon juice. Cover the dish and place in a preheated oven to bake for 15 minutes.
2) In a small pan, saute the cucumber in the melted butter for 3 min.
3) Strain and keep fish warm; stir in the cornflour to the cucumber, blend well.; lastly stir in the fish liquor, milk, salt and pepper, allow to the boil and simmer for 2min.
4) Pour the sauce over the fish and garnish with the dill sprigs and serve immediately.