Steamed fennel, parsley potatoes and smoked trout

Ingredients for 2

8 Baby potatoes

Parsley

1 Fennel

Smoked trout

Salt

Pepper

Sauce
Yoghurt
Mild mustard
Half a red pepper
Ground ginger
Salt
Pepper

Preparation
Boil the potatoes until cooked. Cut the fennel into disks and put salt and pepper on them. Steam disks in a bamboo set. Leave cut fennel leaves to the side.

Cut the potatoes in half. Put butter in a pot and add parsley once the butter is hot. Add the potato halves and roast them facing down.

Cut the red pepper into small pieces. Mix the yoghurt with some mustard, ground ginger, salt and pepper and add the red pepper pieces.

Put the smoked trout on a plate, sprinkle the fennel leaves on top , add the potatoes, the fennel and the sauce.