Instructions
Follow the steps and taste along the way.
Roast the radishes
Preheat the oven to 220 °C. Halve the radishes and toss them with 10 ml oil, 1 g salt and 0.2 g black pepper. Arrange them cut-side down on a baking sheet and roast for 18–22 minutes, until browned around the edges and tender.
Boil the potatoes
Put the potatoes in a pot, cover with 1.5 l water and add 2 g salt. Bring to a boil and simmer for 18–22 minutes, until the tip of a knife slides into them easily. Set aside 50 ml of the cooking water, then drain the potatoes.
Make the lemon-dill sauce
Stir the sour cream together with the mustard, finely grated lemon zest and 20 ml lemon juice. Chop 10 g dill, stir it into the sauce and season with 0.3 g black pepper. Refrigerate.
Heat and mash the peas
Put the peas in a small pot with the reserved 50 ml potato cooking water and cook for 4–5 minutes, until tender and hot. Add the butter, the remaining 3 g salt and 5 g chopped dill. Roughly mash with a fork, leaving some of the peas whole.
Pan-fry the trout and serve
Pat the fillets dry. Heat a pan over medium-high heat, add the remaining 15 ml oil, and season the trout with the remaining 1 g salt and 0.5 g pepper. Place it skin-side down and press with a spatula for 20 seconds; cook for 4–5 minutes, then turn and cook for a further 1–2 minutes, until the flesh is opaque and reaches 63 °C in the center. Serve with the potatoes, peas, roasted radishes and sauce.
