1: Preheat the oven to 180°C.
2: Prepare the trout with pineapple, rosemary, garlic, and pepper.
3: Bake the trout for 10 minutes.
4: Prepare a mixed salad with the available greens.
5: Make a dressing with yogurt, Dijon mustard, honey, salt, and pepper.
6: For the sautéed potatoes, cut them as desired and season with garlic, rosemary, olive oil, salt, and pepper.
7: Sauté the potatoes in a pan until golden.
8: Prepare a curry yogurt sauce with yogurt, curry, paprika, salt, and pepper.
