Spiced trout with cucumber
4 servings
35 minutes
Spicy trout with cucumber is a delightful dish that combines rich spice aromas with the tender texture of fish. This recipe draws inspiration from European cuisine, where fresh ingredients and harmonious flavor combinations are key to culinary excellence. The trout is marinated in a fragrant mix of yogurt, ginger, cumin, and cayenne pepper, giving it spiciness and depth of flavor. Grilled fish gets an appetizing golden crust, while the fresh cucumber garnish with rice vinegar and cilantro adds lightness and freshness to the dish. It's the perfect pairing for a summer dinner or special occasion. Spicy trout with cucumber is a dish that will pleasantly surprise with its rich taste and elegant appearance.
1
Finely chop the cilantro, peel and finely chop the ginger. Mix half of the ginger with cilantro, yogurt, curry, cumin, and cayenne pepper.
- Cilantro: 0.5 bunch
- Ginger: 40 g
- Yoghurt: 100 ml
- Ground cumin: 1 teaspoon
- Cayenne pepper: 0.1 teaspoon
2
Marinate the fish in a yogurt mixture. This will take at least four hours, preferably overnight. Occasionally, the fish should be turned to the other side.
- Trout fillet: 800 g
3
Cut the cucumbers into strips and mix them with the remaining ginger, vinegar, and cilantro. Season with pepper to taste. This will be a side dish.
- Cucumbers: 2 pieces
- Ginger: 40 g
- Rice vinegar: 2 tablespoons
- Cilantro: 0.5 bunch
- Garlic: 2 cloves
4
Remove excess marinade from the fish. Heat a large grill pan, grease it with oil, and fry the fillet. It will take about six minutes on each side for the surface to brown while the inside remains translucent.
- Vegetable oil: 50 ml
5
Place the fish on a plate with cucumbers.
- Trout fillet: 800 g
- Cucumbers: 2 pieces
