Poached Trout and Potato Salad
Poached Trout and Potato Salad
Ingredients
- 705g kipfler potatoes, scrubbed
- 2 large (about 420g) rainbow trout fillets
- 500ml (2 cups) dry white wine
- 1/2 lemon, sliced
- 3 fresh dill stems
- 150g butter beans, thinly sliced, blanched
- 2 bunches asparagus, sliced diagonally into 3 pieces, blanched
- 3 tsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/4 cup fresh dill sprigs, chopped
- 165g pkt Gravox Lemon Pepper Sauce, warmed
- Lemon wedges, to serve
Instructions
- 1
Place the potatoes in a saucepan and cover with cold water. Bring to the boil. Season with salt. Reduce heat to medium. Simmer for 15 minutes or until tender. Drain. Refresh under cold running water. Thickly slice on the diagonal.
15 min - 2
Meanwhile, place the trout in a frying pan. Cover with wine. Add lemon slices and dill stems to the pan. Season. Bring to a simmer over high heat. Reduce heat to low. Gently poach trout for 8 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 4 minutes. Remove and discard skin. Flake trout with a fork.
8 min - 3
Place the potatoes, beans and asparagus in a bowl. Drizzle with oil and lemon juice. Sprinkle with dill sprigs. Season. Toss gently to combine. Divide among serving plates. Top with trout. Drizzle with sauce. Serve with lemon wedges.
