Grilled Sea Trout With Potato Salad - cooking recipe

Ingredients

8 oz baby potatoes, unpeeled, thickly sliced
2 slices prosciutto, halved lengthwise
2 None sea trout fillets (4-5 oz each)
6 oz asparagus, cut diagonally into 2-inch lengths
1 bulb baby fennel, thinly sliced
3 oz baby arugula leaves
2 tsp baby capers, drained and rinsed
1/4 cup buttermilk
2 tsp Dijon mustard
2 tsp lemon juice

Preparation

Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil. Boil for 10 mins or until tender. Rinse under cold water. Drain.
Meanwhile, for the buttermilk and fennel dressing, whisk all ingredients in a small bowl. Season to taste.
Heat an oiled grill pan or large skillet on medium-high heat or preheat the grill to medium. Wrap the prosciutto around the fish fillets. Cook for 3 mins each side or until cooked to desired doneness. Transfer to a plate; cover and let stand for 5 mins.
Cook the potato and asparagus on the grill pan or skillet for 2 mins or until lightly charred.
Combine the potato, asparagus, fennel, arugula and capers in a large bowl. Drizzle with the dressing and toss gently to combine. Top the potato salad with trout to serve.