Name: Poached trout and dill potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 litre fish stock; 1 cup white wine; 1 onion, finely sliced; 2 bay leaves; 4 strips lemon zest; 3 stalks dill, plus extra, to serve; 6 black peppercorns; 4 120g fillets skinless ocean trout; 500 gram kipfler potatoes, boiled, cooled, sliced; cornichons, sliced, to serve; Dill sauce; 1 cup fat free natural yoghurt; 1/4 cup finely chopped dill; 1 lemon, finely grated zest; 2 tablespoon lemon juice; 1 tablespoon horseradish cream; 1 tablespoon baby capers, rinsed, chopped, plus extra, to garnish

Poached trout and dill potatoes

This tasty dinner dish will delight all your dinner guests. Flaky, moist trout is poached to perfection and served with a tasty kipfler potato salad tossed with a creamy, zesty dill sauce.

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

1 litre fish stock

1 cup white wine

1 onion, finely sliced

2 bay leaves

4 strips lemon zest

3 stalks dill, plus extra, to serve

6 black peppercorns

4 120g fillets skinless ocean trout

500 gram kipfler potatoes, boiled, cooled, sliced

cornichons, sliced, to serve

Dill sauce

1 cup fat free natural yoghurt

1/4 cup finely chopped dill

1 lemon, finely grated zest

2 tablespoon lemon juice

1 tablespoon horseradish cream

1 tablespoon baby capers, rinsed, chopped, plus extra, to garnish

Method

1.In a large deep-frying pan, combine stock, wine, onion, bay leaves, zest, dill stalks and peppercorns. Place over a high heat. Bring to boil. Reduce heat to a simmer (bubbles should not break the surface).

2.Lower fish into pan. Cover and remove from heat. Allow fish to rest in stock, covered, 6-8 minutes, to cook through. Remove from poaching liquid.

3.To make sauce: In a small jug, stir all ingredients together. Season to taste. Pour half sauce over potatoes, tossing to coat.

4.Serve fish warm or cold with potato salad, topped with extra sauce, dill, capers and cornichons.

If preferred, use salmon instead of trout. Try serving the potato salad warm – simply toss dressing through cooked and drained potatoes.
Note

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Ingredients

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