Sea Trout, New Potato And Asparagus Traybake With Dill Mustard Sauce

Method

• Step-by-step Method for Sea Trout, New Potato and Asparagus Traybake with Dill Mustard Sauce
• Preheat oven to 200°C (fan 180°C) or 400°F.
• Wash baby new potatoes thoroughly under running water.
• Cut any large new potatoes in half to ensure uniform size.
• Place potatoes in a saucepan, cover with cold water, add a pinch of salt (from allowable sodium), bring to a boil.
• Simmer potatoes for 10 minutes until just tender, then drain well.
• Trim woody ends from asparagus; set asparagus spears aside.
• Arrange par-boiled potatoes in a single layer on a large oven tray.
• Drizzle 1 tablespoon olive oil evenly over potatoes, tossing to coat.
• Place tray in oven; roast potatoes for 15 minutes.
• Meanwhile, pat sea trout fillets dry with paper towels; season lightly with allowed salt and pepper if desired.
• Mix Dijon mustard, brown sugar, white wine vinegar, and groundnut oil in a small bowl until emulsified for the dill mustard sauce.
• Stir chopped dill into the prepared sauce; set aside.
• After 15 minutes, remove tray from oven, turn potatoes.
• Arrange asparagus spears evenly among potatoes on the tray.
• Lay sea trout fillets, skin-side down, on top of vegetables.
• Drizzle remaining 1 tablespoon olive oil over trout and asparagus.
• Return tray to oven; roast for 12-15 minutes, until trout is just cooked and asparagus is tender.
• While roasting, gently re-whisk dill mustard sauce if separated.
• Remove tray from oven; let rest 2 minutes.
• Plate by arranging potatoes and asparagus, topping with trout fillet; drizzle with dill mustard sauce and scatter with extra chopped dill.
• Serve immediately, garnished with fresh dill for brightness.