Poached trout and dill potatoes

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.

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