Name: Poached trout with potatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup (500ml) fish stock; 1 cup (250ml) dry white wine; 4 sprigs fresh dill; 1 teaspoon black peppercorns; 400 gram piece boneless ocean trout, skin on; 600 gram baby new potatoes; 1 cup (280g) greek-style yogurt; 1 tablespoon finely chopped fresh dill; 1 tablespoon wholegrain mustard; 1 tablespoon extra virgin olive oil

Ingredients

2 cup (500ml) fish stock

1 cup (250ml) dry white wine

4 sprigs fresh dill

1 teaspoon black peppercorns

400 gram piece boneless ocean trout, skin on

600 gram baby new potatoes

1 cup (280g) greek-style yogurt

1 tablespoon finely chopped fresh dill

1 tablespoon wholegrain mustard

1 tablespoon extra virgin olive oil

Method

1.Combine stock, wine, dill sprigs and peppercorns in medium saucepan; bring to the boil. Reduce heat, add fish; simmer gently 5 minutes or until fish is barely cooked. Remove fish from poaching liquid; discard liquid. Refrigerate fish until ready to serve.

2.Boil, steam or microwave potatoes until tender. Drain; cool, then halve potatoes.

3.Meanwhile, whisk yogurt, chopped dill and mustard in small bowl; season to taste.

4.Place fish on serving plate; drizzle with oil. Serve with potatoes and dill yogurt.

Women's Weekly Food

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Ingredients

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