Trout, potato cakes and a lemony dill watercress sauce

Does what it says in the title really...

The sauce was a whipped-up, whizzed and throughly obliterated mixture of watercress (no shiz), dill, creme fraiche and lemon juice, warmed through. I put far too much watercress in it, and half as much or less would have meant it less bitter.

The potato cakes were boiled potato, finely chopped cabbage, leek, little cornichons chopped up and salt and pepper. They were then mixed with a little plain flour and patted into cakes in a cookie cutter.

The trout was fried with garlic butter.

That's it really.