Grilled Sea Trout With Potato Salad

• 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

1. 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.
2. Meanwhile, for the buttermilk and fennel dressing, whisk all ingredients in a small bowl. Season to taste.
3. 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.
4. Cook the potato and asparagus on the grill pan or skillet for 2 mins or until lightly charred.
5. 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.

baby potatoes, trout, lengths, baby fennel, arugula, capers, buttermilk, mustard, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/34455 (may not work)