Ingredients
Preparation
- Bring a large saucepan of salted water to the boil and cook potatoes for 8-10 minutes, until just firm. Drain, refresh under cold water, peel and return to the pan. Keep in a warm place or side of the stove and cover to retain the heat. When ready to serve, crush the potatoes with a fork, drizzle over olive oil and stir through lime juice, zest and dill.
- Combine all ingredients for the mayonnaise and season.
- Season the Fjord Trout on both sides and heat the olive oil and butter in a frying pan over medium heat.
- When the butter is starting to foam, add the Fjord Trout and cook for 3 minutes on both sides until lightly golden.
- Plate the Fjord Trout fillets, top with mayonnaise and sprinkle with some grated lime zest. Serve with the lovely crushed potatoes on the side.