Steelhead Trout with Braised Cucumbers
Season steelhead trout fillets with salt and pepper. Heat oil in a nonstick skillet. Add fillets and fry 2-3 minutes per side. Transfer to a plate and keep warm in an oven set at 50°C (approximately 125°F).
Peel, halve and remove seeds from cucumber. Peel onions and cut into wedges. Heat butter in a pan. Add onions and cucumbers and sauté 6-8 minutes. Mix in mustard and cream and bring to a boil. Season with salt and pepper.
Rinse dill, shake dry and coarsely chop. Sprinkle trout fillets with dill and sea salt and serve with braised cucumbers. Serve with lemon wedges.