Poached Sea Trout With Herb Mayo

1. 1

   Cook potatoes in boiling, salted water for 10-15 mins, until just tender. Drain. When cool enough to handle, peel and thickly slice.

2. 2

   In a food processor, combine herbs and oil. Process until smooth. Strain through a fine mesh strainer, discarding solids. Whisk together egg yolks, mustard and vinegar. Gradually whisk in herb oil in a thin, steady stream until thick and creamy. Season. Thin with a little hot water until mayonnaise reaches drizzling consistency.

3. 3

   Place 4 cups water in a heavy-bottomed saucepan. Add onion, bay leaf, peppercorns and lemon juice. Season. Bring to a boil then reduce heat to low and cool liquid to 140u00b0F, or until surface barely shimmers. Poach fish for 4-5 mins, until warmed through but still rare. Cut each fish fillet in half then cut in half crosswise to make 8 thin fillets.

4. 4

   Place spring onions, potatoes and tomatoes on serving plates. Arrange trout over top. Drizzle with 1/2 of the herb mayonnaise. Season. Serve with lemon wedges and remaining mayo on the side.

* Per serving · 4 servings · Values may vary.