Dill Sauce, Trout, Light Potato Salad and Poached Egg

INSTRUCTIONS FOR DILL SAUCE

• 1
  Heat 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 it to a boil. Let the liquid reduce by half. Finally, add cream to the pan and let the sauce cook to the right thickness.
• 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. Finally, season the sauce with lemon juice, and salt if necessary.

INSTRUCTIONS FOR POTATO SALAD WITH TROUT

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

INSTRUCTIONS FOR POACHED EGG

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