1 garlic clove (crushed)
1 tsp English mustard
1 tsp sugar
1 tbsp apple cider vinegar
2 tbsp sunflower oil
200g Jersey Royal potatoes (cut into 1cm cubes or slices)
8 quail’s eggs
1 small bunch of asparagus
4 x 175g – 200g sea trout portions
Handful of sea herbs and watercress or rocket
1 tbsp capers
2 tsp plain flour
An additional 100g of Jersey Royal potatoes cut into fine matchsticks
To make the salad dressing, place the crushed garlic, mustard, sugar and vinegar in a medium bowl. Whisk to combine, then gradually whisk in the oil and season to taste. Set to one side.
Place the Jersey Royals on a Perforated Steam Tray and cook in a Miele Steam Oven for two minutes at 100°C. When the oven beeps (leaving the potatoes in the oven), add the samphire, quails eggs and asparagus to a separate perforated tray and cook for 1 minute at 100°C. If you don’t have a steam oven, place the Jersey Royals in a saucepan with cold water, bring to a boil and cook for 4 minutes. In the meantime, bring another saucepan with water up to a boil and cook the samphire, asparagus and eggs for one minute each.
When cooking has finished, remove everything from the steam oven. Fill a large bowl with very cold water and some ice if you have it. Place the potatoes, samphire, asparagus and eggs into the water to cool them down quickly. Drain in a colander, then spread out on a clean tea towel to dry.
Place the sea trout onto one of the Perforated Steam Trays and steam for 4 minutes at 85°C, skin side up. If you don’t have a steam oven, preheat a frying pan over a medium heat. Brush the skin of the salmon with a little vegetable oil and cook skin side down for about 4 minutes. Turn the fish, and cook for a further 3 minutes.
At this stage, if you are making the chips, place the thinly sliced matchsticks in the steam oven and steam for 1 minute. Then, heat the oil to 190°C in a large saucepan and fry the potato matchsticks until golden brown. Drain on a plate lined with some kitchen paper, season with salt. Set aside.
Returning to the salad, in a large bowl, mix the drained vegetables, sea herbs and watercress or rocket and capers. Peel the quail’s eggs and set to one side.
If you would like a crispy skin on your trout (optional) put the flour onto a plate. When the trout has finished in the steam oven, remove and place the fish, skin side down in the flour. Heat 2 tbsp of sunflower oil in a frying pan on level 6 or 7 of a Miele Induction Hob and place the trout skin side down in the hot pan. Cook until golden brown.