Scandi trout with fennel potato salad

Ingredients

• 800g new potatoes
• 1 small red onion, halved and thinly sliced
• 1 small fennel bulb, cored and thinly sliced, fronds reserved
• juice and zest 1 lemon
• 1 tbsp wholegrain mustard
• 1 tsp clear honey
• 1 tbsp olive oil
• 4 trout fillets, skin on
• 100g soured cream
• ½ small pack dill, leaves finely chopped
• ½ small pack flat-leaf parsley, leaves finely chopped

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