Poached trout with Kipfler potatoes is a simple but stunning dinner party dish.


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 3248kj
  • Fat Total 274g
  • Saturated Fat 40g
  • Protein 102g
  • Carbohydrate 100g
  • Sugar 5g
  • Sodium 2991mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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