Salmon Trout with Vegetable Salad

Pat the trout fillets dry. Heat 1 tablespoon butter in a pan and saute the fillets skin side down at modest heat covered for about 5 minutes. Braise. Then remove the lid, turn the fillets briefly, remove from the pan and season with salt and pepper.

It's best to have already prepared the salad. Peel the potatoes and cut into wedges. Rinse radishes and thinly slice. Rinse snow peas, trim and boil in salted water for 3-4 minutes. Blanch. Drain and let cool. Peel asparagus, cut off the woody ends, cut in half and place in boiling salted water for 15 minutes. Blanch. Drain and let cool. Put the potatoes, radishes, snow peas and asparagus in a bowl and mix. For the salad dressing, mix 4 tablespoons olive oil, 4 tablespoons water, lemon juice and season with salt and pepper. Mix into salad. Season once again with salt, pepper and lemon juice.