Dill sauce, trout, light potato salad and poached egg

METHOD FOR DILL SAUCE

• 1
  Melt approximately 40 g of butter in a pan. Add finely chopped shallots and finely chopped dill stems. Sauté everything over low heat until the onion starts to turn golden. Then add 100 ml of vinegar and a tablespoon of sugar. Stir and let the liquid reduce completely. Add the broth, season with salt and pepper, and bring to a boil. Let the liquid reduce by half. Finally, add the cream to the pan and let the sauce simmer to the desired consistency.
• 2
  Then remove the pan from the heat, add chopped dill sprigs, and gradually whisk in about 50 g of cold butter, cut into small cubes, into the sauce. Finally, season the sauce with lemon juice, and add more salt if needed.

METHOD FOR POTATO SALAD WITH TROUT

• 1
  Boil the potatoes in their skins and let them cool slightly. Then peel them, put them in a bowl, and lightly mash them with a fork. Add chopped capers, finely chopped shallots, and bacon cubes, which you have previously fried until golden in a pan. Mix and set aside.
• 2
  Season the trout fillet with salt and pepper and place it skin-side down on baking paper. Arrange lemon slices and parsley sprigs on top. Place the paper with the trout into a steamer and steam the fillet for approximately 5 - 8 minutes, depending on its size. Then remove it, take off the lemon and parsley, and remove the skin.
• 3
  Crumble the fillet into the bowl with the potatoes, add a tablespoon of butter, chives, grate lemon zest, and carefully mix the salad.

METHOD FOR POACHED EGG

• 1
  Put water, a little vinegar, salt, and pepper into a saucepan. Bring the water to a boil, then reduce the heat to medium. Create a gentle swirl in the water and crack an egg into the center. Cook for approximately 3 minutes, then you can remove the egg using a slotted spoon.