Scandi Trout With Fennel Potato Salad

A delicious  Scandinavian styled trout fish recipe glazed with honey and mustard delicious touch, the  fish with the honey and mustard tinge is ideally tasty and the flavor torch to optimistic level when served wish the creamy potato side dressings

Ingredients:

Trout fish

Olive oil

Lemon juice

One table spoon honey

100 gram of sourced crème

½ packs Dill leaves small pack chopped

1 fennel bulb finely thin sliced

Himalayan pink salt

½ pack of small parsley leaves chopped 

Directions to cook:

Take the potatoes and boil them in refined salted water. Keep checking the potatoes with knives .when cooked remove it from water and leave them to cool down, take a bowl and put the chopped onion and sliced fennel bulb in it and pour it in lemon juice and then cover it and put it aside.

Preheat the oven to 180-degree Celsius. And prepare a mixture by mixing well the mustard with the oil, honey; pink salt and the lemon juice .take a baking tray slightly grease it with oil. Place the trout fish on the baking tray with skin side down. Now with the help of a brush spread the mustard oil mixture on the fish thoroughly and evenly and put the dish in the oven to bake for ten minutes. Check the fish while baking if needed change the side of fish on the tray to cook evenly.

When cooked take out the fish from the oven. Now sliced the cool boiled potatoes into small pieces .layer the sliced potatoes in a dish, mix the crème with the parsley, dill, and the lemon zest and put the mixture on the potatoes and stir thoroughly. Add to it the onion and fennel and serve it with the trout