Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 220 °C (200 °C for a fan oven). Wash and halve the potatoes, quartering any larger ones. Trim the green beans and slice the radishes thinly. Pat the trout dry with a paper towel.
Roast the potatoes
Toss the potatoes with 20 ml olive oil and 3 g salt. Arrange them cut-side down on a baking tray and roast for 30–35 minutes, until tender inside and golden on the underside.
Mix the dill sauce
Stir the sour cream together with the mustard, lemon juice, lemon zest, finely chopped dill, and 15 ml water. Taste the sauce; it should be tangy and distinctly dill-flavoured.
Cook the green beans and sear the trout
Boil the green beans in boiling water for 4–5 minutes, until tender but still firm, then drain. Heat the remaining 10 ml oil in a large pan. Season the fillets with the remaining 3 g salt and the pepper. Place them skin-side down and sear for 4–5 minutes, until the skin is crisp; turn and cook for about 1 minute more. The center of the fish should be opaque and reach 63 °C.
Finish and serve
Divide the roasted potatoes among plates with the green beans and fresh radishes. Add the trout skin-side up and serve with the dill sauce. Put the sauce beside the fish so the skin stays crisp.
