Crispy Trout with Pea Mash, Roasted Radishes and Dill Sauce

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.