Clear trout, wash it well and rub it with salt and pepper. Put the fish in a few small pieces of butter and lemon slices. Wrap it into foil (each separately for BBQ, oven may together) and bake. Boil the potatoes whole, peel them and mash them. Chop finely the onion, garlic and radishes and add them to the potatoes. Season with remaining lemon juice, sunflower oil and salt and mix. Serve fish and toppings arranged on the plate salad leaves. I also clean off the skin, head and tail trout before serving. * Preset products are for 2 servings.