Poached trout and dill potatoes
Per serve: 1051kJ
Total fat: 6.6g
Sat fat: 2g
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
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
- 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).
- 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.
- DILL SAUCE: In a small jug, stir all ingredients together. Season to taste. Pour half sauce over potatoes, tossing to coat.
- 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.