• 4 x 100g ocean trout portions

  • 1L Cobram Estate extra virgin olive oil

  • 2 cloves garlic

  • 3 sprigs thyme

  • 10 kipfler potatoes, skins on and washed

  • 2 lemons, juiced

  • 1 tbsp Dijon mustard

  • extra virgin olive oil

  • salt and freshly ground pepper

  • ¼ bunch flat leaf parsley, leaves only


  • 1.

    Poach the trout portions in the olive oil flavoured with the thyme and garlic for 30 minutes at approximately 50 degrees.

  • 2.

    Steam potatoes in their skins then peel while warm.

  • 3.

    Make a dressing with the lemon, mustard, olive oil and season with salt and freshly ground pepper.

  • 4.

    Toss potatoes, parsley and dressing in a bowl.

  • 5.

    Serve with the trout.


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