for 4 person

Potatoes

800 g	new potatoes
	salted water, boiling

Lemon butter

30 g	almond slivers
1 tbsp	clarified butter
60 g	capers, drained
80 g	butter
1	organic lemon, use a little grated zest and half of juice
1 tbsp	wild garlic, finely chopped
1 tbsp	flat-leaf parsley, finely chopped
¼ tsp	salt

Potato salad

1 tbsp	coarse-grain mustard
½ tsp	salt
a little	pepper
1 bunch	wild garlic, finely chopped
1 bunch	flat-leaf parsley, finely chopped

Fish meunière

1 ½ tbsp	white flour
4	trout fillets (organic), bones removed
½ tsp	salt
2 tbsp	clarified butter

How it's done

Potatoes

Cook the potatoes, uncovered, in boiling water for approx. 25 mins. until soft. Drain the potatoes.

Lemon butter

Without adding oil, toast the almonds in a pan until light brown. Remove and set aside. Heat the clarified butter in the same pan. Fry the capers for approx. 3 mins. until crispy. Remove and drain on paper towels. Heat the butter in the same pan until it foams and smells slightly nutty. Add the lemon zest and juice. Transfer 4 tbsp of the mixture to a bowl. Mix the herbs into the remainder of the butter, season with salt, set aside.

Potato salad

Place the mustard in the same bowl, mix with the lemon butter, season. Cut the potatoes in half lengthwise, mix in along with the wild garlic and parsley.

Fish meunière

Empty the flour into a shallow dish. Salt the fish fillets, toss them in the flour. Heat the clarified butter in a non-stick frying pan. Fry the fish for approx. 3 mins. on each side, plate up, drizzle with the lemon butter. Scatter the reserved almonds and capers on top, serve with the potato salad.

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