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Poached Ocean Trout With Tarragon, Lemon And Champagne Sauce

4 faves
Nutrition per serving    (USDA % daily values)
CAL
462
FAT
134%
CHOL
21%
SOD
10%

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Ingredients for 6 servings

1 bottle white wine

10 cups water

2 sticks celery, finely sliced crossways

1 small bulb of fennel, thinly sliced, including feathery leaves roughly torn

1 teaspoon black peppercorn, whole

2 lemons, finely sliced

Bunch fresh tarragon leaves

1 tablespoon capers

1 full side fillet of ocean trout, pin boned (ask your fishmonger to do this for you)

1 free-range egg yolk

250 ml canola oil

1 teaspoon white wine vinegar

1 tablespoon lemon juice

10-12 small-medium fresh tarragon leaves

Pinch salt

Pinch white pepper

1/3 cup sparkling wine or champagne

Fresh dill to serve

Fresh lemon thyme to serve

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