Poached Sea Trout With Herb Mayo

• 4 potatoes
• 2/3 cup flat leaf parsley leaves fresh
• 1/4 cup fresh basil leaves
• 3/4 cup olive oil
• 2 egg yolks
• 1 teaspoon dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 onion chopped
• 1 bay leaf small
• 4 black peppercorns
• 1/2 lemon juiced
• 14 ounces trout fillets skin-on
• 2 spring onions sliced on a bias
• 4 tomatoes sliced
• 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, flat leaf parsley, fresh basil, olive oil, egg yolks, mustard, white wine vinegar, onion, bay leaf, black peppercorns, lemon juiced, trout, spring onions, tomatoes, lemon wedges

Taken from www.yummly.com/recipe/Poached-Sea-Trout-with-Herb-Mayo-1404720 (may not work)