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Ingredients
4 trout
4 tablespoons butter
4 tablespoons fresh chopped dill
2 pounds cucumbers
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving
4 grams carbs; 119 milligrams cholesterol; 312 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 1 gram fiber; 648 milligrams sodium; 37 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Peel the cucumbers and cut into thin strips about three inches long. Melt 2 tablespoons butter and saute the cucumber for five to 10 minutes, until it turns bright green and begins to lose its crunchiness.
- Step 3
Butter an ovenproof dish. Sprinkle the trout cavities with dill, salt and peper and squeeze the lemon juice inside and over the trout. Arrange the cucumber over the top and around the trout. Bake for 10 to 15 minutes or until trout is cooked.
Private Notes
Comments
Don't see how cucumber is ever going to sauté to a dark green but it got plenty of buttery goodness from the sauté. I drizzled some of the browned butter into and over the trout and used a thin slice or two of preserved lemon inside the trout. The result was exceptional.
Good enough for guests
It's fine but does not have much flavour.
Don't see how cucumber is ever going to sauté to a dark green but it got plenty of buttery goodness from the sauté. I drizzled some of the browned butter into and over the trout and used a thin slice or two of preserved lemon inside the trout. The result was exceptional.