Trout Fillet With Mustard

Trout steak with creamy mustard and sesame seeds (for 4 people) :

– 4 fresh trout (or salmon) steaks
– 1 jar of Martin-Pouret creamy mustard
– Mix of white, black and golden sesame seeds

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.

Ratte potato salad with capers and creamy mustard (for 4 people):

– 600 g Ratte potatoes
– 3 tbsp Martin-Pouret creamy mustard
– 3 tbsp Martin-Pouret capers
– Olive oil
– Salt & Pepper
– Marinated anchovies
– Micro lettuce shoots

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.