Recipe: Trout with Cucumber and Dill Salad

Ahead of this week’s Supper Club at No.131, we caught up with guest chef James Gordon to give you all a sneak peek into his unique menu with this Chalk Stream Farm Trout with Cucumber and Dill Salad recipe.

Ingredients (Serves 4):

350-400g Trout, Pin-boned, Skin on

1 Tsp Fennel Seeds

1 Bunch Dill

1 Fennel, 1/2 thinly sliced, 1/2 left for juicing

1 Lemon


For the Cucumber and Dill Salad

1 Cucumber

200ml Rice Wine Vinegar

40g Caster Sugar

200ml Water

3 Black Peppercorns

1 Star Anise

1 Garlic Clove


Preheat your oven to 65°C.

Mix together your fennel, 3-4 lemon slices lemon and a few sprigs of dill in a bowl. Sprinkle with a tspn of salt and sit aside for 5 minutes. Stir the fennel mixture and add 1/3 to a lined tray

Place your trout, skin-side down, on the tray and sprinkle over the fennel seeds and the remaining 2/3 of your fennel mixture. Cook at 65°C for 40 minutes. Whilst the trout is cooking, make the cucumber pickles by putting all but the cucumber into a pan and heating on a low heat. During this time you can cut your cucumber how you like, ribbons, Parisian, dice etc.

Sprinkle a little salt onto the cucumber and leave for leave it in a bowl for 10-15 minutes. Once the sugar is dissolved and the mixture is about to bubble, take it off the heat. Rinse off your cucumber and squeeze gently in a clean tea towel to dry. Add the cucumber to a bowl or jar and, through a sieve, pour over the pickling liquor. When cool, store in the fridge.

Once your trout is cooked – it should be able to flake apart but not dry- brush off the fennel mix and place on a clean plate or board. Gently flake the fish into a mixing bowl, adding any juices from the tray. Allow to cool for 10 minutes and adjust seasoning with lemon juice, salt and pepper. Spoon into jars or store in a tub in the fridge until time to serve.

To serve, stir your trout and push into a ring (or serve it in a ramekin or jar if you wish). Pat dry a few pieces of cucumber and add to your plate. Feel free to serve it with any extra salad or bread. I’ve served mine with some thinly sliced, toasted sour dough, creme fraiche and some dried cucumber skin.

Buy your tickets to No.131’s Supper Club here…