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

Method

• Preheat your oven to 200°C/400°F/gas mark 6.

• Roughly chop the potatoes and put them in a large saucepan. Add enough cold water to cover them completely and then bring to the boil until the potato is just cooked through about 3 minutes.

• Then, add the asparagus to the saucepan and cook for another 2 minutes.

• Drain the potatoes and asparagus in a colander and then leave them to dry for a couple of minutes.

• In a bowl combine all the dill mustard sauce ingredients and stir to make a thick paste. Set aside.

• Add the olive oil to the sea trout fillets. It should be coated in olive oil. Season the fish with salt and pepper.

• Put the boiled potatoes in a large roasting pan, then place in an oven and cook on Gas Mark 7/220c for about 15 minutes until they are golden brown and tender.

• Add the trout fillets and asparagus to the roasting pan. Half od the dill mustard sauce is added on top of everything. Roast for another 10-12 minutes or until the trout is just cooked.

• Just before you want to serve, fluff the potatoes with a fork and drizzle the remaining sauce. Add the cooked asparagus and sea trout fillets to the dish.

• Serving Suggestions: Sprinkle the top with the chopped dill and serve while still hot.