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Poached Trout With New Potatoes - Roast Asparagus And Malagueña Lemon And Dill Vinaigrette Recipe

Ingredients

How to make it

  • TROUT
  • ¾ fill a large frying pan with water, whole milk or a mixture of both, add 1tbsp cooking salt and, over high heat, bring to boil;
  • When water/milk approaching boil, add fish - skin to pan floor, reduce heat to low and cover;
  • Depending on thickness of fillets, poach for some 4 to 10 minutes or so or until fish just cooked through;
  • Remove from heat with spatula and drain on kitchen foil;
  • Remove skin
  • ASPARAGUS
  • Preheat Oven to 200c/400f/Gas 6;
  • Toss the asparagus, olive oil, salt and freshly ground black pepper together in a bowl,;
  • Lay asparagus onto an oiled baking sheet and roast, turning once or twice, in the oven for some 15 to 20 minutes, or until the asparagus is tender;
  • POTATOES
  • Preheat Oven to 200c/400f/Gas 6;
  • Place the potatoes in a large roasting dish, drizzle over with olive oil and season;
  • Roast in the oven, turning once or twice, for 20 to 25 minutes or until tender.
  • DRESSING
  • In a small bowl, combine, stirring well, the mustard and vinegar together;
  • Add, stirring continuously, the dill, garlic and lemon juice;
  • Gradually, whisking continuously, add the oil;
  • Season, to taste, with salt and pepper;
  • Serve or can cover and leave to sit for 30 minutes or so before using.
  • SERVE
  • To serve, pile the potatoes on plates with the asparagus and poached trout;
  • Add dressing as desired.

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The Cook

DonSpain Marbella, Spain

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