Poached trout and potato salad

Cooking Fish Poached trout and potato salad

This summer potato salad can be on the table in just 30 minutes.

Lables: Low carb Low kilojoule Lower gi Gluten free Peanut free Shellfish free Wheat free
  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.
  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.
  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.

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705g kipfler potatoes, scrubbed
2 large rainbow trout fillets
500ml 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 tbs lemon juice
1/4 cup fresh dill sprigs, chopped
165g pkt Gravox Lemon Pepper Sauce, warmed
Lemon wedges, to serve

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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