Char-Grilled Trout with Kipfler Potato Salad

Ingredients

• 6 (215g) kipfler potatoes (fingerlings), unpeeled, washed, sliced thickly diagonally
• 2 slices (30g) prosciutto, halved lengthways
• 2 x 120g ocean trout fillets cooking-oil spray
• 170 grams asparagus, cut diagonally into 5cm (2-inch) lengths
• 1 (130g) baby fennel bulb, sliced thinly
• 80 grams baby rocket leaves (arugula)
• 2 teaspoons drained baby capers, rinsed
• 1/4 cup (60ml) buttermilk
• 2 teaspoons dijon mustard
• 2 teaspoons lemon juice
• 1 tablespoon fennel fronds, finely chopped