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


INGREDIENTS - For 4 serves

For the potato salad:

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!

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