132 This is the perfect way to cook fish using your NEFF steam oven, and you can cook the potatoes at the same time. Designed to serve warm, you could easily make it ahead of time and serve it cold. Warm Atlantic Ocean trout salad Oven setting: FullSteam METHOD Place eggs in small steam oven tray. Follow the instructions on the control panel Serves: 4 for soft boiled eggs. Place eggs on shelf level 2 and cook. Prep time: 30 minutes Cooking time: 30 minutes Meanwhile, make the fennel pickle. Place the fennel in a medium heatproof bowl Level of difficulty: Easy and set aside. Bring the water and vinegar to the boil in a small pot over high heat. Remove from heat and pour over fennel. Add turmeric and stir well. Set aside and allow to cool. INGREDIENTS When eggs are cooked, remove from oven. Plunge eggs into cold water and 4 x 150g fillets of ocean trout gently crack the shells (this will help with peeling). Allow to cool. 4 eggs Set oven to FullSteam 100°C. Place the potatoes in a perforated tray. Place in 8 kipfler potatoes, cleaned, halved lengthwise the oven on shelf level 3 and cook for 12 minutes. When the cooking time has 2 bunches asparagus finished, set oven to FullSteam 80°C. Place fish in lightly oiled tray, skin side 150g baby kale leaves down. Place in the oven on shelf level 3 next to potatoes and cook for 8 minutes. 1 bulb of fennel, finely sliced on a mandoline 1 cup water After 5 minutes, place asparagus in oven and continue to steam along with the fish and potatoes. 1 cup white wine vinegar ½ tsp turmeric Meanwhile, place the kale in a serving dish and massage lightly with some lemon Juice and zest of two lemons juice to help soften the leaves. Use the remaining lemon juice to make a quick ¼ cup extra virgin olive oil dressing with the olive oil. Season with salt and pepper. Add orange segments. Sea salt and pepper Drain the fennel pickle and add. 1 orange, zested, peeled and segmented Peel the eggs and cut in half. 1 cup parsley leaves, chopped When the fish, potatoes and asparagus are cooked, remove from oven. Gently 1 cup dill leaves, chopped flake the fish into pieces and place in the salad along with the potatoes. Cut 75g salted capers, soaked and rinsed asparagus into bite size pieces and scatter over salad. Finish with dressing, ½ cup smoked almonds, roughly chopped herbs, capers, lemon and orange zest, eggs and toss gently to combine. Garnish with smoked almonds and serve. NOTES Smoked almonds are available at specialty nut shops and food providores. THE NEFF AUSTRALIA COOKBOOK SIDES