AT A GLANCE
If ocean trout is unavailable, substitute salmon.
|01||Place ocean trout in a non-reactive bowl. Add mustard, lemon juice, capers, shallots, chives and olive oil. Season generously with sea salt and freshly ground white pepper. Combine well and refrigerate.|
|02||Drain potatoes and pat dry with absorbent paper. Heat oil in a deep-fryer or large, deep saucepan to 150C. Add half the potatoes and cook for 6 minutes, or until cooked through. Drain on absorbent paper. Repeat with remaining potatoes, then set aside. Increase oil heat to 180C. Return potatoes to oil and deep-fry for 3-5 minutes or until golden and crisp, drain and season with sea salt.|
|03||Place tartare into four 1 cup-capacity moulds, then unmould onto plates. Crack quail eggs in half, leaving egg in one half, and place on top of each tartare. Serve with chips and cornichons.|