Trout with hollandaise sauce

• 750 g water
• 350 g potatoes, cut in pieces (3-4 cm)
• 1 ½ tsp salt
• 350 g vegetables (e.g. asparagus, cauliflower, in florets, carrots), cut in pieces
• ¼ tsp ground black pepper, adjust to taste
• 2 whole fresh trout, gutted, descaled (approx. 220 g each)
• 2 lemons (including lemon for serving)

Hollandaise sauce

• 100 g butter, unsalted, cut in pieces
• 4 egg yolks
• 50 g white wine
• 10 g lemon juice, freshly squeezed
• ½ tsp salt
• ¼ tsp ground black pepper, adjust to taste