Instructions: 1 Cut potatoes into slices.

2 Place in salted cold water and slowly bring to the boil.

3 Melt half butter in a frying pan, cook onion until soft then add garlic for 1 min.

4 Slice trout fillets lengthways in half, cook each side for 2 mins, season. Remove fillets from pan and keep warm.

5 Add creme fraiche to the pan with three quarters herbs, add lemon juice, season, stir and allow to thicken.

6 Drain potatoes when cooked, add butter, half the herb sauce and mix well.

7 Place potatoes on warm plates with 3 half fillets on each. Garnish with remaining sauce, herbs and ground black pepper.

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