Poached Tarragon Sea Trout with Quinoa

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.