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Ocean trout tartare with chips

If ocean trout is unavailable, substitute salmon.

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A good Chablis.

Featured in

Feb 2007

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