Butter-fried char with hollandaise sauce and trout roe served with fried asparagus and new potatoes is the fish dish No. 1 on the grill when the spring sun looks out in earnest.

In this week's episode, I show how easy it is to whip up a classic hollandaise sauce AND cook new potatoes on the griddle. But can it really be done, you might be wondering? Of course, all our frying pans differ in their design, but if the pan is reasonably deep, it works perfectly.

That char belongs to the most elegant genus of salmon fishermen is already confirmed when it is to be filleted as it is so elegant and perfect in its body compared to other fish.

Use the frying pan as a single large and easy-to-use water bath where you melt both the butter and whip up your own hollandaise sauce

Recipe for four people

• A whole char of about 1.2 kilos or four fillets
• New potatoes
• A bunch of green asparagus
• Fresh dill
• Lemon
• Pure butter
• Salt and black pepper

Hollandaise sauce

• 300 g butter (preferably unsalted)
• 2 egg yolks
• 2 tablespoons squeezed fresh lemon
• 1 tbsp water
• 1 tsp salt
• 0.5 krm cayenne pepper