This is a result of my first attempt to cook for four in my new kitchen – one which boasts a two burner stove, a miniature fridge, and a tabletop oven smaller than most microwaves. With some planning, it worked like a charm.
Everything in this meal is fresh, in season, purchased at the harbour that morning. It's an intensely satisfying way to cook.
The trouts were stuffed with lemon and fresh dill, rubbed with olive oil, and roasted whole at 200°C for about a quarter of an hour.
The Danish new potatoes were cooked until just tender with lovage stems, and then tossed with lovage leaves before serving.
The spring vegetables (blush radishes, new onions and cherry tomatoes) were gently sautéed in olive oil whilst the rest of the meal cooked.
It's simple. It's easy. And it's wonderful.
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