Poached Sea Trout With Herb Mayo

• 4 None potatoes
• 2/3 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh basil leaves
• 3/4 cup olive oil
• 2 None egg yolks
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• 1/2 None onion, chopped
• 1 None small bay leaf
• 4 None black peppercorns
• 1/2 None lemon, juiced
• 2 (7 oz) sea trout fillets, skin-on
• 2 None spring onions, sliced on a bias
• 4 None tomatoes, sliced
• None None lemon wedges, to serve

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. 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. 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 140u0b0F, 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. 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.

potatoes, parsley, fresh basil, olive oil, egg yolks, mustard, white wine vinegar, onion, bay leaf, black peppercorns, lemon, trout, spring onions, tomatoes, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/25083 (may not work)