TODAY’S RECIPE: Scandi trout with fennel potato salad

OMEGA 3 rich supper. SERVES: 4

Ingredients

800g/1lb 12oz new potatoes 1 small red onion, halved, thinly sliced 1 small fennel bulb, cored, thinly sliced, fronds reserved

Juice and zest 1 lemon 1 tbsp wholegrain mustard

1 tsp clear honey

1 tbsp olive oil

4 trout fillets, skin on 100g/4oz soured cream ½ small pack dill, leaves finely chopped ½ small pack flat-leaf parsley, leaves finely chopped

Method

1 Heat oven to 200c/180c fan/gas 6. Put the potatoes in a pan of boiling salted water and simmer for 15 minutes until cooked, then drain.

2 Put the onion and fennel in a bowl, cover with the lemon juice and set aside. Mix half the lemon zest with the mustard, honey and oil. Place the trout, skin-side down, on a baking tray lined with parchment. Brush the mustard glaze over the trout and bake in the oven for ten minutes until just cooked and starting to flake.

3 Once the potatoes are cool enough to handle, slice them into 1cm-thick pieces and tip into a large bowl. Mix the remaining lemon zest with the soured cream, dill, parsley and some seasoning. Spoon over the potatoes and stir through. Add the onion and fennel, and mix gently.

4 Sprinkle the reserved fennel fronds over and serve with the trout.