from The Hundred Glories of French Cooking by Robert J. Courtine
This is a warm confit of ocean trout (onions, bouquet garnished with, champagne, peppercorns, and orange rind.
Sauce Verte:
Mayonnaise of EVOO, white wine vinegar, eggs (done in Thermomix)
Infused with chervil, parsley, tarragon, watercress, spinach, spring onions and capers.
Eastington@Paddington 
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