A gently flavoured fish dish that works equally well as a starter for an Easter feast or a light Sunday supper
The addition of pickle juice puts a spring in the step of this gently flavoured fish dish. If you lack the necessary juice, use white wine vinegar in its place. A few small potatoes, steamed or cooked in boiling water, would go well here.
Serves 2
butter 40g
trout fillets 4
cucumber 325g
cornichons 12
double cream 150ml
pickle juice 1 tbsp, from the cornichon jar
dill 1 tbsp, chopped