Sea Trout fillets (also works well with salmon)
750ml stock (fish or veg)
tbsp creme fraiche
Put the Sea Trout fillets in a buttered dish with a splash of dry white wine and a few flakes of dried Tarragon. Cover with foil and bake for 15 mins at 160c.
Bring 750ml of stock (fish or veg) to a simmer and add 120g of Quinoa. Cover and simmer until all the liquid has been absorbed. Stir in a couple of chopped Spring Onions and a tbsp of Creme Fraiche. Season to taste.
This also works well with Salmon and you can add other things to flavour the Quinoa - Chilli? Tomatoes/Preserved Lemons etc. Also change the herbs with the fish if you like!