Fried trout fillet with cucumber-dill salad and lemon wedges
Summer Recipe

Trout fillet with cucumber dill salad

Trout fillets are fried on the skin side until crispy and served with a cool cucumber salad made from yoghurt, dill and lemon. Squeeze cucumber and salt only late; turn trout only once and remove from the pan as soon as it is cooked through. Char fits instead of trout, radishes give the cucumber salad more bite.

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Total time 30 min
Calories 430 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make trout fillet with cucumber-dill salad

Squeeze out the cucumber and salt it late; turn the trout only once and remove it from the pan as soon as it has just been cooked through. Trout fillets are fried crispy on the skin and served with a cool cucumber salad made of yoghurt, dill and lemon. Char fits instead of trout, radishes give the cucumber salad more bite.

Quick Dinners Summer Recipes Dinner Fish

Recipe

Trout fillet with cucumber dill salad

Trout fillets are fried on the skin side until crispy and served with a cool cucumber salad of yoghurt, dill and lemon. Squeeze cucumber and salt late; turn trout only once and remove from the pan as soon as it is cooked through.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Dill: chop. Organic lemon: grate the zest and squeeze out the juice.

  2. 2

    Prepare

    Trout fillets are fried crispy on the skin side and served with a cool cucumber salad of yoghurt, dill and lemon.

  3. 3

    Check for doneness

    Squeeze out the cucumber and salt until late; turn the trout only once and remove from the pan as soon as it is cooked through.

  4. 4

    Serve

    Spread the cucumber and dill salad on plates and place the warm trout fillet on top. Sprinkle with lemon grate and a little roasting juice over the fish without heating up the cold salad.

Kitchen know-how

Tips for Trout fillet with cucumber dill salad

Important for trout fillet with cucumber and dill salad

Squeeze out the cucumber and salt until late; turn the trout only once and remove from the pan as soon as it is cooked through.

Variations

How to adapt this recipe

Char fits instead of trout, radishes give the cucumber salad more bite.

Nutrition per serving

430kcal
18.0 gCarbohydrates
34.0 gProtein
24.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Trout fillet with cucumber dill salad

Weigh trout fillets, prepare cucumber and yoghurt separately, then start the main cooking process for trout fillet with cucumber-dill salad.

Squeeze out the cucumber and salt until late; turn the trout only once and remove from the pan as soon as it is cooked through.

Place the trout fillet with cucumber and dill salad in the fridge. Note when serving later: squeeze cucumber and salt late; turn trout only once and remove from the pan as soon as it is cooked through. Eat fish leftovers the next day at the latest.

Char fits instead of trout, radishes give the cucumber salad more bite.

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