Pan-Fried Arctic Char or Mountain Trout with Dill Potatoes and Zucchini

Cut off the head and tail with a sharp knife, then make 2–3 cuts through the skin on each side. Pat the fish dry inside and out with paper towels. Sprinkle a little salt inside the belly and tuck in a couple of dill sprigs.

Heat a frying pan with butter and lay the fish in once it's foaming well. Fry on medium heat until golden brown on both sides — you'll know it's done when the dorsal fin pulls away easily.

Boil the potatoes in their skins until tender, then let them steam dry. Add a knob of butter and some chopped dill to the pot and toss the potatoes through until coated.

Use a cheese slicer or mandoline to cut the zucchini into paper-thin slices and put them in a bowl. Squeeze over a little lemon juice and season with sugar, salt, and ground pepper.

Move the fish to a serving platter and drizzle over some of the browned butter from the pan. Arrange the potatoes and marinated zucchini alongside.