Trout with young potatoes and spring salad

• 2 fresh trout (600g each)
• 400g new potatoes
• 250g coloured salad mix
• 1 bunch of tarragon
• 1 bunch of dill
• 2 lemons
• 50g butter
• 2 tbsp. plant oil
• 4 tablespoons hazelnut oil
• 2 tablespoons white balsamic vinegar
• 1 tsp honey
• Salt
• Pepper

Allergens are marked in bold

Let potatoes cook for about 20 minutes. Drain and toss in a large pan with butter. Add some tarragon and dill and salt and pepper.

Fillet both trout carefully and remove gills. Heat vegetable oil in a pan to level 8 and fry the fillets on the skin side. Add some butter and pour the warm butter several times over the fillet with a spoon. Season with salt and fresh pepper.

Mix hazelnut oil, white balsamic vinegar and honey to a dressing and pour over the colourful salad. Arrange everything on a plate and season to taste with a dash of lemon, salt and pepper.