Name: Ocean trout tartare with chips
Yield: 4
Ingredients: 600 gm skinless ocean trout, cut into 5mm pieces; Pinch mustard powder; ½ lemon, juice only; 1 tbsp salted baby capers, rinsed; 2 golden shallots, finely chopped; 1 tbsp thinly sliced chives; 2 tbsp extra-virgin olive oil; 850 gm sebago potatoes, peeled, cut lengthways into 2cm-thick pieces and soaked in water; For deep-frying: peanut oil; 4 quail eggs and cornichons, to serve

If ocean trout is unavailable, substitute salmon.

Ingredients

600 gm skinless ocean trout, cut into 5mm pieces

Pinch mustard powder

½ lemon, juice only

1 tbsp salted baby capers, rinsed

2 golden shallots, finely chopped

1 tbsp thinly sliced chives

2 tbsp extra-virgin olive oil

850 gm sebago potatoes, peeled, cut lengthways into 2cm-thick pieces and soaked in water

For deep-frying: peanut oil

4 quail eggs and cornichons, to serve

Method

Main

1.Place ocean trout in a non-reactive bowl. Add mustard, lemon juice, capers, shallots, chives and olive oil. Season generously with sea salt and freshly ground white pepper. Combine well and refrigerate.

2.Drain potatoes and pat dry with absorbent paper. Heat oil in a deep-fryer or large, deep saucepan to 150C. Add half the potatoes and cook for 6 minutes, or until cooked through. Drain on absorbent paper. Repeat with remaining potatoes, then set aside. Increase oil heat to 180C. Return potatoes to oil and deep-fry for 3-5 minutes or until golden and crisp, drain and season with sea salt.

3.Place tartare into four 1 cup-capacity moulds, then unmould onto plates. Crack quail eggs in half, leaving egg in one half, and place on top of each tartare. Serve with chips and cornichons.