Poached Trout With Potatoes

• 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

1. 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.
2. Boil, steam or microwave potatoes until tender. Drain; cool, then halve potatoes.
3. 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.

fish stock, white wine, dill, black peppercorns, trout, baby new potatoes, yogurt, dill, wholegrain mustard, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/32776 (may not work)