Trout and orange with cucumber sauce

Trout with orange and with cucumber sauce

2 persons – 40 minutes

For the fish:

2 trout steaks

2 tablespoons freshly-squeezed orange juice

1 orange, cut into 4 slices

freshly-ground pepper

For the cucumber sauce:

100 grams cucumber, with rind and seeds, cut into tiny cubes

75 grams yoghourt (or fresh cream)

1 tablespoon of finely-chopped mint

To accompany the fish:

300 grams potatoes, sliced and sautéed in olive oil

Fresh peas, plunged in boiling water 2 minutes.

Preparing the fish:

In a frying pan gently heat the fish skin side up for two minutes.

Turn the fish over, pepper it and cover with orange slices.

Pour in the orange juice and continue to cook gently another 4 minutes.

Preparing the cucumber sauce:

Mix all the ingredients together.

Serve the fish with its orange slices, accompanied by cucumber sauce, sauté potatoes and peas.