Mustard Trout with Fennel Potato Salad

• 2skin-on trout fillets, about 150 g each
• 350 gsmall new potatoes, halved
• 180 gfennel, trimmed and cut into 1 cm wedges through the root
• 15 mlolive oil, divided
• 100 gcrisp apple, cored and cut into thin matchsticks
• 50 grocket
• Fine salt, to taste
• Black pepper, to taste
• 70 gnatural yoghurt
• 15 gwholegrain mustard
• 10 mlcider vinegar
• 5 gdill, finely chopped

Method

1. 1Put the potatoes in a saucepan, cover with cold water and add a small pinch of salt. Bring to the boil, then simmer for 12–15 minutes until a knife slips easily into the centre. Drain and leave in the colander to steam-dry for 2 minutes.
2. 2While the water heats, heat a 5–6 litre air fryer to 200°C for 3 minutes. Toss the fennel wedges with 10 ml olive oil and a little salt and pepper. Spread in one layer and cook for 10–12 minutes, turning after 6 minutes, until the cut edges brown and the thickest parts are tender. Transfer to a large bowl and cover loosely.
3. 3Pat the trout dry and check for pin bones, removing any with tweezers. Brush both sides with the remaining 5 ml oil and season lightly. Reduce the air fryer to 190°C. Lay both fillets skin-side up in the basket, with a gap between them, and cook for 8–11 minutes until the flesh is opaque and flakes easily at the thickest point. Use a fish slice to lift them out. If they cannot fit flat without overlapping, cook one at a time and allow another 11 minutes; keep the first warm on a covered plate.
4. 4While the fish cooks, stir the yoghurt, wholegrain mustard, cider vinegar and chopped dill together. Taste before adding salt because the mustard is already seasoned; the dressing should be tangy and spoonable. If it is very thick, loosen with a teaspoon of water.
5. 5Add the warm, drained potatoes to the fennel with the apple and most of the dressing. Turn gently so the potato edges pick up the dressing without breaking apart. Fold in the rocket just before serving so it keeps some texture.
6. 6Divide the warm potato salad between plates and lay one trout fillet over each, skin-side up. Spoon the remaining dressing around the salad, keeping the skin clear. Serve straight away while the fish is tender and the apple still crisp.

Per serving

kcal

470

protein

36.6g

fibre

7.7g

carbs

44.9g

fat

17.3g