1. Take the trout steaks out of the refrigerator 30 minutes before cooking them. Preheat the oven to 130°C.
2. Cover each steak with Martin-Pouret creamy mustard. Sprinkle generously with sesame seeds
3. Put the steaks in an oven-proof dish, add a tablespoon of water to the dish and put in the middle of the oven for around 15 to 20 minutes.

1. Wash the potatoes without peeling them. Put them in a saucepan, cover with cold water, add a teaspoon of salt and bring to the boil. When the water boils, decrease the heat and leave to cook for around 12 minutes. When the potatoes are cooked, drain them and cool them in cold water to stop cooking. Put to one side.
2. Prepare the vinaigrette. Put the capers, mustard, salt and pepper in a bowl and mix. Gradually add olive oil until you get a “creamy” vinaigrette that coats the back of the spoon.
3. Add the potatoes cut into slices and mix well to coat with the vinaigrette. Evenly distribute the potatoes in the plates, add a few anchovy fillets to the top and a little bouquet of micro lettuce shoots.

1. Prepare the compote: Crush the raspberries with a fork. Add the honey, cranberry juice condiment, chia seeds and mix well. Cover with film and put in the refrigerator until the next day.

2. Prepare the crémeux: Soak the gelatine sheet in a small bowl of very cold water.

3. During this time, cook the eggs, the lime juice and lime zest in a double boiler. Whisk until you have the texture of custard. Add the gelatine sheet (drained) and mix well. Remove from the double boiler. Add the roughly cut basil, the butter chopped into chunks and mix for 2 to 3 minutes. Put the crémeux into little glasses and leave to chill in the refrigerator until the next day.

4. At the time of serving, put a layer of red fruit compote on top of the crémeux, decorate with a few fresh raspberries and a drizzle of cranberry juice vinegar dressing.