Smoked fillet of trout with sauté potatoes

Ingredients:
For the smoked trout
a few cardamom pods
large pinch of dried oregano
a few coriander seeds
2 tbsp soft brown sugar
1 trout fillet
For the potatoes
2 tbsp olive oil
knob of unsalted butter
85g-110g/3-4oz anya potatoes, sliced
salt and freshly ground black pepper
To serve
2 garlic cloves
2 tomatoes on the vine
drizzle of olive oil
wedge of lemon, to serve

Preparation:
1. Preheat the oven to 220C/425F/Gas 7.
2. For the potatoes, bring a medium pan of water to the boil and blanch the potatoes for a few minutes, to soften. Drain.
3. Heat the oil and butter in a non-stick frying pan and add the potatoes. Season and sauté for 5-6 minutes, turning occasionally or until the potatoes are crisp and golden.
4. Place the garlic and tomatoes on a non-stick baking tray and lightly drizzle with oil. Roast in the oven for 6-8 minutes, or until soft.
5. Meanwhile, for the trout, line the base of a wok with tin foil and place over a medium heat. Place the cardamom pods on the foil and sprinkle the oregano, coriander seeds and sugar over. Allow to smoke carefully.
6. Place a steamer on top and then add the trout fillet to the steamer. Put the lid on and smoke for 5-6 minutes.
7. To serve, transfer the sauté potatoes to a plate and serve the smoked trout alongside.
8. Remove the garlic and tomato from the oven and serve alongside. Garnish with a lemon wedge to finish.