Poached Sea Trout with Champagne Sauce and Quinoa with Herbs and Semi-Dried Tomatoes

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Fairly straight forward but still with complex tastes. Make sure not to boil the fish, the liquid should be just below boiling point.

Serves 6

750 ml dry white wine
2 sticks celery, finely sliced
1 small bulb fennel, trimmed and finely sliced
1 tsp black peppercorns
2 lemons, finely sliced, pips removed
1 bunch tarragon, 12 leaves finely chopped and remaining leaves stripped
1 tbsp salted capers, rinsed
1 kg side of sea trout, skin-on and pin-boned

1 egg yolk
1 tsp white wine vinegar
1 tbsp lemon juice
250 ml sunflower oil
1 tsp Dijon mustard
white pepper
80 ml champagne

6 plum tomatoes, quartered
olive oil
300 ml quinoa
70 g pumpkin seeds, roasted
40 g flaked almonds, roasted
large handful mint, finely chopped
large handful basil, finely chopped

1. Preheat the oven to 150 degrees, and line a baking tray with greaseproof paper. Place tomatoes on the tray, season and sprinkle with some oil. Roast for 2 hours, or until semi-dried and just starting to brown around the edges.
2. Boil quinoa according to instructions on the package. Set aside until needed.
3. Prepare the poaching liquid: Pour the wine and 2.5 litres water into a large roasting tin, then add the celery, fennel, peppercorns, lemon slices, whole tarragon leaves and capers. Bring to the boil, then reduce the heat and simmer for 10-15 minutes.
4. Add the fish (skin-side down) to the poaching liquid, and simmer for 5 minutes, spooning the liquid over the fish now and then. Turn off the heat and leave the fish in the liquid for a further 10 minutes.
5. Make the sauce by placing egg yolk, vinegar, lemon juice and a pinch of salt in the bowl of a food processor. Mix on high speed, adding the oil in a thin stream. You should end up with a thick glossy mayonnaise. Add the mustard, some white pepper and the finely chopped tarragon leaves and mix. Pour in the champagne and mix.
6. Mix quinoa with chopped mint and basil, pumpkin seeds, almonds and the semi-dried tomatoes. Season well and mix to combine.
7. To serve, carefully remove the poached fish using two spatulas and place on a serving platter. Scatter chopped thyme over the fish and grind over some pepper. Serve together with the sauce and the quinoa.

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