Poached Sea Trout With Herb Mayo - cooking recipe

Ingredients

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

Preparation

Cook potatoes in boiling, salted water for 10-15 mins, until just tender. Drain. When cool enough to handle, peel and thickly slice.
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.
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 140\u00b0F, 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.
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.