Jono & Jules do food & wine

A simple fish dish for weeknights, and something a bit lighter before the feasting starts.

Wine Suggestion: A delight with a light, playful Riesling like Korrell’s Slice of Paradise from the Nahe in Germany, or Pikes Traditionale from the Clare Valley.

Grilled trout with Asian dressing – serves 2

• 300g Charlotte potatoes
• 2 skinless trout fillets
• Thai basil or regular basil, to serve

FOR THE DRESSING:

• 1 small shallot, finely chopped
• 1 lemongrass stalk, remove the woody outer leaves and finely chop
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 red chilli, finely chopped

Boil the potatoes in salty water until tender, then drain and slice thickly, lengthways.

Season the trout, then grill for 3-4 minutes.

Arrange the potatoes onto plates and top with the trout. Whisk the dressing ingredients together and spoon over the top, then garnish with basil leaves.

(Original recipe by Janine Ratcliffe in Olive Magazine, November 2014.)