Escalope of wild sea trout with tomato vinaigrette Author: Simon Walsh Ingredients 4 x 200g escalopes wild sea trout rapeseed oil for the tomato vinaigrette 75g finely chopped shallots 1tbsp chopped chervil 1tbsp chopped chives 1tbsp chopped tarragon 1tbsp chopped parsley 2 tbsp tomato concasse ½ tbsp Worcestershire sauce 100g tomato ketchup 8 drops tabasco