Fried Trout with Cucumber Purée and Tapenade Recipe

Ingredients:

• 2 whole trout, cleaned and scaled
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 6 tbsp. olive oil
• 1 large cucumber, peeled and chopped
• 2 tbsp. chopped fresh mint
• 2 tbsp. fresh lemon juice
• 1/2 cup pitted black olives, chopped
• 2 tbsp. capers
• 2 tbsp. chopped fresh parsley

Instructions:

1. Season the trout inside and out with salt and pepper. Coat in flour, shaking off excess.
2. Heat 3 tbsp. of olive oil in a large skillet over medium heat. Place trout in the skillet and cook, turning once, until golden brown and crisp (about 5 minutes per side). Transfer to a plate and set aside.
3. In the meantime, put the cucumber, mint, the remaining 3 tbsp. of olive oil, and lemon juice in a food processor. Purée until smooth. Season with salt and pepper to taste.
4. In a small bowl, stir together the olives, capers, and parsley. Season with salt and pepper to taste.
5. To serve, spoon some of the cucumber purée onto a plate. Top with the fried trout and sprinkle tapenade over it. Serve immediately.

Verdict:

This dish is a perfect combination of refreshing and flavorful elements. The trout is cooked to perfection with a crispy exterior while the cucumber purée adds a bright and refreshing element to the dish. The tapenade gives this dish an added kick of flavor that complements the trout well. This dish is perfect for a light lunch or dinner.

Serving Suggestions:

This dish pairs well with a light salad or some roasted vegetables. A chilled glass of white wine will also pair well with it. Enjoy it as a light lunch or dinner.