Poached Tarragon Sea Trout with Quinoa

Fishboxer Simon Smith from Dunfermline

This recipe is so easy to make and comes with wonderful health benefits. Give it a try tonight!

Ingredients

• 2 X 130g sea trout fillets (also works well with salmon)
• white wine
• 1 tsp dried tarragon
• 750ml stock (fish or veg)
• 120g quinoa
• spring onions
• tbsp creme fraiche 
• salt and pepper (to taste)

Method

1. Put the Sea Trout fillets in a buttered dish with a splash of dry white wine.
2. Sprinkle with the dried Tarragon.
3. Cover with foil and bake for 15 mins at 160c.
4. Bring 750ml of stock to a simmer and add 120g of Quinoa.
5. Cover and simmer until all the liquid has been absorbed.
6. Stir in a couple of chopped Spring Onions and a tbsp of Creme Fraiche.
7. Season to taste and serve.