Expert
60 minutes
Fish
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.
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