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Poached trout and potato salad
Poached trout and potato salad
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Quick and easy summer potato salad ready in 30 minutes.
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
  • 13.80 gm extra virgin olive oil
  • 21.00 gm lemon juice
  • 62.50 ml fresh dill sprigs, chopped
  • 165g pkt Lemon Pepper Sauce, warmed
Instructions:
  • Boil potatoes in a saucepan filled with cold water and salt. Simmer on medium heat for 15 minutes until tender. Drain and refresh with cold water. Slice thickly on the diagonal.
  • Place the trout in a frying pan and generously cover it with wine, then add lemon slices and dill stems for flavor. Season the trout and bring it to a gentle simmer over high heat before reducing the heat to low. Poach the trout for 8 minutes for medium doneness or until cooked to your preference. Transfer the cooked trout to a plate, let it rest for 4 minutes, and then delicately flake it with a fork after removing the skin.
  • Combine the potatoes, beans, and asparagus in a bowl. Drizzle with oil and lemon juice, sprinkle with dill sprigs, and season. Gently toss to combine. Divide onto plates, top with trout, drizzle with sauce, and serve with lemon wedges.

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