Quick & Easy

Char-grilled trout with kipfler potato salad

char-grilled trout with  kipfler potato salad



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.


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