Seared Trout with pickled cucumber

Ready in 45 min
Serves 2 portions
Created By: Hamish Christall


  • 1 butterflied trout, filleted
  • Canola oil
  • 1 cup Gingras XO Apple Cider Vinegar
  • 1 tsp. black pepper corns
  • 1 tsp. fennel seeds
  • 3 tbsp. white sugar
  • 2 Persian cucumbers
  • 1 tsp. fresh dill, cut fine


  1. In a small pot put the vinegar, peppercorns, fennel seeds and sugar and reduce by half on medium heat
  2. Let cool, then add to the cucumber and dill. Let stand for 20min before use
  3. Pan-fry the trout using the canola until cooked,4-5min each side
  4. Serve with pickle for seasoning