Fresh trout from the oven, buttered dill potatoes and salad with a sour cream dressing

Ingredients for 2 servings:

• 2 trout(s), fresh
• 1 lemon(s), sliced
• 3 cloves garlic, sliced
• e.g. Dill, fresh
• e.g. butter
• some oil
• 5 potatoes
• e.g. butter
• e.g. Dill, chopped
• n. B. Salt
• 1 half iceberg lettuce
• 1 handful of date cherry tomatoes, sliced
• ½ cup sour cream (approx. 100 – 125 ml)
• some milk
• 1 tsp sugar
• 1 tbsp vinegar
• e.g. salt and pepper
• n. B. Salad herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean the trout, pat dry, season thoroughly, and stuff with butter, lemon slices, dill, and garlic. Drizzle with a little oil and place in a preheated oven at 200°C (top/bottom heat) for 20 minutes. In the meantime, peel the potatoes and boil in salted water. Make a dressing with the sour cream, a splash of milk, vinegar, salad greens, pepper, salt, and a pinch of sugar. Add the cleaned iceberg lettuce and tomatoes. Drain the potatoes, then drizzle with butter, chopped dill, and salt. It’s filling but not overly filling, and it’s delicious and flavorful.