- 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
- 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
- Step 1Place 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.
- Step 2Meanwhile, 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.
- Step 3Place 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.
- Low carb
- Low kilojoule
- Lower gi
Use it up: Extra dill can be mixed with butter and kept in the fridge. When you’re cooking fish, add a dollop of the dill butter to the pan at the end of cooking and spoon over the fish. This gives it great flavour and a glossy finish.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine