Scandi trout with fennel potato salad - Good Food Middle East
This low-calorie Scandinavian-style fish dish with a mustard and honey glaze is served with a light and creamy potato side
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Ingredients
- 800g new potatoes
- 1 small red onion, halved and thinly sliced
- 1 small fennel bulb, cored and thinly sliced, fronds reserved
- juice and zest 1 lemon
- 1 tbsp wholegrain mustard
- 1 tsp clear honey
- 1 tbsp olive oil
- 4 trout fillets, skin on
- 100g soured cream
- ½ small pack dill, leaves finely chopped
- ½ small pack flat-leaf parsley, leaves finely chopped
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