1½ tsp vegetable bouillon powdermade up to 225ml with water
80g fine green beans, trimmed
80g frozen peas
2 skinless troutfillets
2 slices lemon
4 tbsp bio yogurt
1 tsp cider vinegar
¼ tsp English mustard powder
1 tsp finely chopped mint
2 tsp chopped dill
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Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.
Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.
Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.