Fillet of Sewin (Sea Trout) with Cucumber Sauce

Name: Fillet of Sewin (Sea Trout) with Cucumber Sauce
Yield: Serves 4
Cuisine: Welsh
Ingredients: 1 tablespoon finely chopped chives; a good knob of butter; salt and freshly ground black pepper; 1 small cucumber, halved lengthways and the seeds scooped out, and the flesh cut into small (5mm) dice; 4 tablespoons fish stock; 4 tablespoons double cream; 4 portions of skinless sea trout fillet, each about 150 g; 2 small shallots, finely chopped; 1 tablespoon vegetable or corn oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Regional Food

By Mark Hix

Published 2006

About

A freshly caught sea trout, simply cooked, is a memorable treat. Although my quest to catch one on the fly is still ongoing, I’d like to think by the time the book comes out that the quest will be fulfilled.

Ingredients

1 tablespoon vegetable or corn oil
4 portions of skinless sea trout fillet, each about 150

Europe
United Kingdom
Fish course
Pescatarian
Wales
Gluten-free

Method

Heat the oil in a heavy-based or non-stick frying pan. Season the fillets and cook for 3-4 minutes on each side, skin side down first. The cooking time will depend on the thickness of the fish; fillets from a smaller fish will take about half the time.

Meanwhile, make the sauce: gently simmer the shallots in the fish stock until it has almost all evaporated. Then add the cream and cucum