Pan-Fried Fjord Trout with Lime / Dill Mayonnaise and Crushed Potatoes
adapted from Seafood from Norway
1 lb. fjord trout
1 ½ tbsp olive oil
2 tsp butter + 1 tbsp for potatoes
1 lb. new potatoes
1 tsp lime zest
fresh dill to taste
¼ cup mayonnaise
Bring a large saucepan of salted water to the boil and cook potatoes for 8-10 minutes, until just firm. Drain, refresh under cold water, peel and return to the pan. Cover to retain the heat. When ready to serve, crush the potatoes with a fork, add a tablespoon of butter, and season with salt and pepper.
Combine lime juice, zest, and dill with the mayonnaise and season with salt and pepper.
Season the Fjord Trout on both sides with salt and pepper. Heat olive oil and butter in a frying pan over medium heat. When the butter starts to foam, add the fjord trout and cook for 3 minutes on each side (depending on thickness) until lightly golden.
Plate the Fjord Trout fillets, top with mayonnaise and sprinkle with some grated lime zest. Serve with the crushed potatoes on the side.