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Ocean trout tartare with chips

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

Method

  • 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.

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