- 1 pack Woolworths mini snacking cucumbers
- ½ cup rice wine vinegar
- 1 chilli, sliced
- 1 x 250 g portion trout
- salt, to taste
- 70 g butter
- 2 smashed ripe avocados
- microherbs, for serving
Smash the pack of Woolworths mini snacking cucumbers to create jagged edges, then sprinkle generously with salt. Drain in a colander for 10 minutes. Transfer to a bowl. Heat the rice wine vinegar in a saucepan, then pour over the cucumbers. Add sliced chilli and set aside for 15 minutes.
Quarter the trout, then salt and score the skin. Fry in a very hot, nonstick pan, skin side down, with a dash of olive oil until crispy and the skin releases from the pan. Add butter and allow to melt and foam. When the butter is golden, turn the fish and fry for a further 30 seconds to 1 minute.
Remove from the pan and drizzle the brown butter over the fish and smashed ripe avocados. Serve with the cucumbers and garnish with microherbs.
Cook's note: Add depth of flavour to bakes and sauces for chicken, fish and pasta. Butter turns nutty and sweet as it caramelises, adding intense flavour to the dish. Read more about brown butter here.