Welcome to PANDA - Pinson
Wednesday, September 30, 2020
Heavenly food that excites the tastebuds .

Broiled Trout With Cucumber & Dill

Serves 4
Broiled Trout With Cucumber & Dill
  • 1 cucumber, peeled
  • 2 tbsp butter
  • small bunch of fresh dill, chopped
  • salt and black pepper
  • juice of 1 lemon
  • 4 12- to 14-oz (375- to 425-g) trout, cleaned
  • dill sprigs and fresh chives to garnish
  • dill cream sauce to serve


  1. Cut the cucumber in half lengthwise, scoop out the seeds, and cut the flesh into 1/4-in (5-mm) slices. Melt the butter in a saucepan, add the cucumber, and cook gently for 2 minutes.
  2. In a bowl, combine two-thirds of the cooked cucumber with the chopped dill, add salt and pepper to taste, and sprinkle with the lemon juice. Stuff the trout with the mixture.
  3. Line a broiler pan with foil. Arrange the trout on the foil and put the remaining cucumber around them.
  4. Broil the trout 4 in (IO cm) from the heat, for 4-7 minutes on each side, until the flesh flakes easily.
  5. Garnish the trout with dill sprigs and fresh chives, and serve them immediately. Pass the dill cream sauce separately.


Baked Trout With Orange

Dip the trout in seasoned flour. Melt 4 tbsp butter in a large skillet, and cook the trout, in batches if necessary, for 6-8 minutes on each side, until the fish is opaque and the flesh flakes easily. Drain on paper towels and keep warm. Wipe the pan, melt 1 tbsp butter, andfry 1/2 cup (60 g) slivered almonds until lightly browned. Add a squeeze of lemon juice, then pour the lemon and almond mixture over the trout. Serve immediately.

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PANDA - Pinson
Chinese cuisine
(205) 680-0920
Mon-Wed : 11:00am - 09:30pm
Thu-Sat : 11:00am - 10:30pm
SUN : 11:59am - 09:30pm