Cured Trout with Lemon Caper Butter

Prep Crush juniper berries with the flat of a knife. Finely chop half the dill. Pat trout dry. Cut potatoes in half lengthwise. Cut lemon flesh from the rind in segments, removing all white pith, and reserve any juice. Mince garlic. Tear bread into 1cm crumbs.

Build 1 Combine salt, sugar, juniper, and chopped dill in a small bowl. Pat the cure mix over both sides of the trout, drizzle with vodka, wrap tightly in plastic, and rest in the fridge 45 minutes for a quick cure.

Boil Bring a small pot of salted water to a boil. Add fingerlings and simmer 12 minutes until just tender. Drain and rest 3 minutes.

Sear Heat 2 tbsp olive oil in a heavy skillet over medium-high 90 seconds. Lay potatoes cut-side down and crisp 5 minutes until edges are deep gold. Lift to a plate.

Build 2 Toast bread crumbs with 1 tbsp butter in a dry skillet over medium 3 minutes stirring often, until deep gold and crisp. Tip onto a plate.

Sear 2 Unwrap trout, brush off excess cure, and pat dry. Heat 1 tbsp butter in the skillet over medium 60 seconds until foaming. Add trout flesh-side down and butter-poach 90 seconds, then flip and cook 90 seconds more until the flesh just sets. Lift to a warm plate.

Plate Add remaining 3 tbsp butter to the same skillet over medium heat 3 minutes until the milk solids turn deep nut-brown. Add garlic, lemon segments, lemon juice, capers, black pepper, and crispy croutons. Swirl 60 seconds off the heat. Lay trout on a plate, set crispy fingerlings alongside, spoon grenobloise butter generously over the fish, and scatter remaining fresh dill and chervil.