Pan Fried Loch Trout With Lemon & Cucumber Salsa

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  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 8-10 mins
  • Difficulty: Easy
  • Print:
Pan Fried Loch Trout With Lemon & Cucumber Salsa


  • 4 x 150-180g fresh loch trout fillets, no skin or bones
  • vegetable oil
  • 1 tbsp paprika
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tsp dried garlic powder
  • 2 tbsp any oil
  • 1 tbsp unsalted butter
  • ½ small cucumber, finely chopped
  • finely grated zest and juice 1 large lemon
  • 3 spring onions, finely chopped
  • ½ tsp chopped fresh red chill (optional)
  • 2 tbsp chopped coriander
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh mint
  • 2-3 tbsp extra virgin olive oil
  • salt
  • sugar

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  • Heat the oil and dust the fillets all over with the seasoning.
  • Mix all the ingredients or the salsa and leave to marinate for 15 minutes.
  • Place the fillets into the hot oil and butter and cook for 2-3 minutes, then flip over, and cook for a further 1-2 minutes. Do not overcook.
  • Remove from the pan whilst still slightly undercooked and leave to rest.
  • Serve with the salsa.

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