Fillet of Sewin (Sea Trout) with Cucumber Sauce

Preparation info
  • Serves


    • Difficulty


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.


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


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