Dill sauce, trout, light potato salad and poached egg

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.

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.

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.