Poached Trout With Potatoes - cooking recipe

Ingredients

2 cups fish stock
1 cup dry white wine
4 sprigs fresh dill
1 tsp black peppercorns
1 lb boneless ocean trout, skin on
1 1/4 lbs baby new potatoes
1 cup Greek-style yogurt
1 tbsp finely chopped fresh dill
1 tbsp wholegrain mustard
1 tbsp extra virgin olive oil

Preparation

Combine stock, wine, dill sprigs and peppercorns in medium saucepan; bring to a boil. Reduce heat to low. Add fish; simmer gently for 5 mins or until fish is barely cooked. Remove fish from poaching liquid; discard liquid. Refrigerate fish until ready to serve.
Boil, steam or microwave potatoes until tender. Drain; cool, then halve potatoes.
Meanwhile, whisk yogurt, chopped dill and mustard in small bowl; season to taste. Place fish on serving plate; drizzle with oil. Serve with potatoes and dill yogurt.