Poached Tarragon Sea Trout with Quinoa - Fishbox

Fishboxer Simon Smith from Dunfermline

Ingredients

Sea Trout fillets (also works well with salmon)

white white

dried tarragon

750ml stock (fish or veg)

120g Quinoa

spring onions

tbsp creme fraiche 

salt pepper

Method

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!