Name: Char-grilled trout with kipfler potato salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 6 (215g) kipfler potatoes (fingerlings), unpeeled, washed, sliced thickly diagonally; 2 slice (30g) prosciutto, halved lengthways; 2 x 120g ocean trout fillets cooking-oil spray; 170 gram asparagus, cut diagonally into 5cm (2-inch) lengths; 1 (130g) baby fennel bulb, sliced thinly; 80 gram baby rocket leaves (arugula); 2 teaspoon drained baby capers, rinsed; 1/4 cup (60ml) buttermilk; 2 teaspoon dijon mustard; 2 teaspoon lemon juice; 1 tablespoon fennel fronds, finely chopped

Ingredients

6 (215g) kipfler potatoes (fingerlings), unpeeled, washed, sliced thickly diagonally

2 slice (30g) prosciutto, halved lengthways

2 x 120g ocean trout fillets cooking-oil spray

170 gram asparagus, cut diagonally into 5cm (2-inch) lengths

1 (130g) baby fennel bulb, sliced thinly

80 gram baby rocket leaves (arugula)

2 teaspoon drained baby capers, rinsed

1/4 cup (60ml) buttermilk

2 teaspoon dijon mustard

2 teaspoon lemon juice

1 tablespoon fennel fronds, finely chopped

Method

1.Make buttermilk and fennel dressing. Whisk ingredients, buttermilk, mustard, juice and fennel fronds in a small jug, season to taste.

2.Place potato in a medium saucepan, cover with cold water; bring to the boil. Boil for 10 minutes or until tender. Rinse under cold water. Drain.

3.Wrap prosciutto around fillets. Lightly spray a heated grill plate (or grill or barbecue) with oil, cook trout for 3 minutes each side or until cooked to your liking. Transfer to a plate, cover, rest for 5 minutes.

4.Cook potato and asparagus on the grill plate for 2 minutes or until lightly charred. Remove from heat.

5.Combine potato, asparagus, fennel, rocket and capers in a large bowl. Drizzle with dressing, toss gently to combine. Top potato salad with trout to serve.

If you don’t have a grill plate, you can cook the recipe in a large non-stick frying pan instead. Swap the trout for salmon, if you like. To bulk out the vegetable component of this dish, add some snow peas.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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