Poach the trout portions in the olive oil flavoured with the thyme and garlic for 30 minutes at approximately 50 degrees.
Steam potatoes in their skins then peel while warm.
Make a dressing with the lemon, mustard, olive oil and season with salt and freshly ground pepper.
Toss potatoes, parsley and dressing in a bowl.
Serve with the trout.
For more information and recipes, go to www.cobramestate.com.au
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