Sea Trout with Cucumbers and Cream from The Game Cookbook by Clarissa Dickson Wright and Johnny Scot
In the days of the Regency, salmon and sea trout were still very common but cucumbers less so. Here is a delicate dish which preserves the flavor of the sea trout.
Ingredients
- salt and pepper
- 3 tablespoons flour
- 1 cucumber
- juice of 1 lemon and rind from half of it
- ⅔ cup water
- 1 pint light cream
- 1 sprig of dill
- 3-pound middle cut of sea trout
- ½ cup (1 stick) butter
- 1 onion, thinly sliced
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