TROUT WITH CUCUMBER

Assemble these supplies:

• 1 x 225 g (8 oz) trout, skinned and filleted
• 85 ml (3 fl oz ) water
• 1 teaspoon lemon juice
• 15 g( 1/2 oz) butter
• 75 g ( 3 oz) cucumber, peeled and diced
• 1 teaspoon cornflour
• 50 m1(2 fl oz)milk
• salt
• freshly ground black pepper

To garnish:

• sprigs of fresh dill

Preparation time: .5 minzttes
Cooking time: 20 minutes
Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. Place the trout fillets in a baking dish and cover with the water and lemon juice. Cover the dish, place in a pre¬heated oven and cook for 15 minutes.
2. Meanwhile, melt the butter in a small pan, add the cucumber and cook for 3 minutes.
3. When the fish is cooked, strain off the liquid and keep warm. Add the cornflour to the cucumber in the pan and mix well. Add the fish liquor, milk, salt and pepper, bring to the boil and cook for 2 minutes.
4. Pour the juices over the fish and garnish with the dill.