OVEN BAKED TROUT WITH MUSTARD
AND POTATO SALAD
Screen Shot 2022-02-10 at 2.06.14 pm.png

Preparation time: 30 minutes
Cooking time: 15/20 minutes

 

INGREDIENTS - For 4 serves

For the potato salad:


PREPARATION
1. Pre-heat oven to 150/130C and take the trouts out of the fridge

2. Put the diced potatoes in a pan of boiling salted water until cooked, then drain and let cool down

3. Brush a generous layer of Martin Pouret Mustard over the trouts skin-side down) and sprinkle sesame seeds on the top

4. Add a tablespoon of water on a baking tray and put the trouts in the oven for 15/20 minutes

5. Make the potato salad dressing by combining Martin Pouret Mustard, capers, salt and pepper and add the olive oil until you get a liquid, creamy vinaigrette.

6. Stir the vinaigrette with the diced potatoes and add the chopped red onion and fennel and 2-3 spoonfuls of M. de Turenne anchovy cream

7. Sprinkle the fresh dill and parsley on top of the salad


Bon appétit!

Screen Shot 2022-02-11 at 10.23.54 am.png
Screen Shot 2022-02-11 at 10.24.12 am.png
Screen Shot 2022-02-11 at 10.17.45 am.png
Screen Shot 2022-02-10 at 3.42.56 pm.png
Screen Shot 2022-02-11 at 10.22.20 am.png