Recipe: Trout with young potatoes and spring salad

INGREDIENTS

2 fresh trout ( 600g each)

400g new potatoes

250g coloured salad mix

1 bunch of tarragon

1 bunch of dill

2 lemons

50 g 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.

Fillet both trout carefully and remove greens. 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.