OVEN BAKED TROUT WITH MUSTARD
AND POTATO SALAD
Preparation time: 30 minutes
Cooking time: 15/20 minutes
INGREDIENTS - For 4 serves
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4 trout or salmon fillets with skin on
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Martin Pouret Traditional Sesame Seeds or Chardonnay and Honey Mustard
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Sesame seeds mix
For the potato salad:
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600G of potatoes with skin on
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3 tablespoons of Martin Pouret Traditional Sesame Seeds Mustard
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3 Tablespoons of M. de Turenne Preserved Caperberries
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Olive Oil
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Marinated Anchovies or L'Epicurien Anchovy Spread
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1 small red onion
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1 small fennel bulb, cored and thinly chopped
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Fresh parsley and dill
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!
