- For the potato salad
- 400g cooked new potatoes, roughly diced
- 2 tbs mayonnaise
- 1 heaped tsp grain mustard
- flaky sea salt and freshly ground black pepper
- For the Norwegian fjord trout
- 4 x 75g portions of skinless, boneless Norwegian fjord trout
- 300ml vegetable stock
- 75ml dry white wine
- 2 strips of lemon zest
- 6 black peppercorns
- flaky sea salt
- For the mustard dressing
- 2 tbs mayonnaise
- 1 tsp wholegrain mustard
- 1 tsp lemon juice
- To serve
- 8 soft boiled quails eggs
- 16 sprigs of watercress
Poached Norwegian Fjord Trout with potato salad and soft boiled quails eggs
Poached Norwegian Fjord Trout with potato salad and soft boiled quails eggs
This flavoursome dish is ideal for spring and serves 4.
Ingredients
Method
While the potatoes are still warm, mix with the mayonnaise and mustard. Season well.
Season the Norwegian fjord trout with salt on all sides and set aside. Heat the stock to a simmer with the aromatics and allow to infuse for 30 minutes. Rinse off the fjord trout and place in the poaching liquid. Heat to 65℃ then turn off the heat. Cover and allow to cool in the liquid for 10-15 minutes until just cooked but still pink in the middle.
Place stainless steel rings in the centre of the plates and divide the potato salad between them. Push down to form a level surface and gently lift off the rings. Drain the fjord trout and pat dry with paper towel. Place the fish on top of the potato salad. Halve the quails eggs, season and arrange around the fish. Spoon dots of the mustard mayonnaise between the eggs. Add the sprigs of cress to finish the dish.
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