Trout

Directions

1. 1
   Heat the oil in a large frying pan into which all the trout will fit in one layer.
2. 2
   Add the trout and saute gently for 3 minutes.
3. 3
   Split the cucumber lengthways, scoop out the seeds and cut across into slim halfmoons about quarter-inch thick, Turn the trout over and saute for another 3 to 4 minutes.
4. 4
   Add the butter and turn heat up until it foams.
5. 5
   Put in cucumber pieces, spread them around the pan, then add the almonds.
6. 6
   Saute them carefully until they start to turn golden, then take the pan off the heat before the almonds can burn.
7. 7
   Serve on warm plates with a good measure of cucumber and almonds on each plate.