Preparation:

Salt the cucumber very lightly and leave in the colander while you prepare the fish.
Sprinkle the trout with seasoned flour. Heat a large piece of butter in a non-stick frying pan and sear the fish for a few minutes on each side until golden. Remove and skim off the fat, then add another piece of butter and cook until golden brown. Place the cucumber and salad on plates, then add the fillets.