Rainbow Trout Fillets with Tartare Sauce

Instructions

1. For the tartare sauce, finely chop the onion, gherkins and capers.
2. Slice the chives into fine rings.
3. Mix the mayonnaise, yoghurt and mustard.
4. Mix everything together and add salt, pepper and lemon juice to taste. Leave to sit for the flavours to infuse.
5. Wash the trout and dress with salt and lemon juice.
6. Cook the broccoli and potatoes.
7. Cook the trout in a pan with oil. Cook the skin side first until brown, then cook on the other side for another 2 min.
8. Serve everything together and garnish with parsley.