everyday recipes

Poached trout and dill potatoes

Poached trout and dill potatoes
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Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Seafood, Easy recipes
Season: All year round
Special options: Heart friendly
Convenience: four or less

See more recipes in this week's Woman's Day.
INGREDIENTS

fish stock, 1 litre
white wine, 1 cup
onion, 1, finely sliced
bay leaves, 2
lemon zest, 4 strips
dill, 3 stalks, plus extra, to serve
black peppercorns, 6
skinless ocean trout,
4 x 120g fillets
kipfler potatoes, 500g,
boiled, cooled, sliced
cornichons, sliced, to serve
DILL SAUCE
no-fat natural yoghurt, 1 cup
dill, ¼ cup finely chopped
lemon, 1, finely grated zest,
2 tablespoons juice
horseradish cream, 1 tablespoon
baby capers, 1 tablespoon, rinsed, chopped, plus extra, to garnish
METHOD

  1. In a fish kettle or 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. DILL 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.



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

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