Pan-Seared Trout & New Potatoes

• 2 trout fillets
• 400 g new potatoes
• 1 cucumber
• 3 tbsp chopped dill
• 15 g butter
• 2 tbsp white wine vinegar

Directions

1. 1Boil the potatoes until tender, then toss with butter and dill.
2. 2Dress thinly sliced cucumber in vinegar, salt and sugar.
3. 3Fry the trout skin-side down for four minutes without moving it.
4. 4Flip for one minute and serve immediately.