POACHED TROUT AND POTATO SALAD

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 medium. Simmer for 15 minutes or until tender. Drain. Refresh under cold running water. Thickly slice on the diagonal.

Meanwhile, 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 3: Place 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.