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
Salt and pepper to season
An additional 100g of Jersey Royal potatoes cut into fine matchsticks
Oil for deep frying
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.
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.
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 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.
for design and recipe inspiration and to receive an exclusive Miele Taste of Design course offer