Parcook new potatoes in salted water for about 5 minute, then add asparagus and cook for another 2 minutes. Drain and set
the asparagus to one side. Put the potatoes into a baking tray with a good glug of olive oil, turning to coat well, season
with sea salt and freshly-ground black pepper, and roast in a 200°C oven for 15 – 20 minutes, until they’re starting to brown.
Turn them over and add the asparagus and seasoned fillets of loch trout (or sea trout), and roast for another 10 minutes or so,
until the trout is just cooked. Meanwhile, whisk together a Tbs Dijon mustard, a Tbs soft brown sugar and a Tbs white wine vinegar,
stirring in a Tbs of chopped fresh dill. Drizzle this over the fish, potatoes and asparagus and sprinkle with a little more dill to serve.