• 

  water

  750 g
• 

  potatoes cut in pieces (3-4 cm)

  350 g
• 

  salt

  1 ½ tsp
• 

  vegetables (e.g. asparagus, cauliflower, in florets, carrots), cut in pieces

  350 g
• 

  ground black pepper adjust to taste

  ¼ tsp
• 

  whole fresh trout, gutted descaled (approx. 220 g each)

  2
• 

  lemons (including lemon for serving)

  2

Hollandaise sauce

• 

  butter, unsalted cut in pieces

  100 g
• 

  egg yolks

  4
• 

  white wine

  50 g
• 

  freshly squeezed lemon juice

  10 g
• 

  salt

  ½ tsp
• 

  ground black pepper adjust to taste

  ¼ tsp