Rare poached ocean trout with esqueixada, ox heart tomatoes, kipfler potatoes and green herb mayonna

Ingredients

• 4 (about 180gm each) ocean trout fillets, skin on and pin boned
• 4 small ox heart (beefsteak) or other firm-fleshed tomatoes, cut into 5mm-thick slices
• 4 kipfler potatoes, cooked, peeled and thinly sliced
• 80 gm salt cod, excess salt removed, thinly shaved with a sharp knife
• 2 spring onions, thinly sliced diagonally
• 1 cup (loosely packed) flat-leaf parsley leaves
• ½ cup (loosely packed) basil leaves
• 200 ml olive oil
• 2 egg yolks
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• ½ carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• ½ onion, coarsely chopped
• 1 sprig each of flat-leaf parsley and thyme
• 1 fresh bay leaf
• 1 clove garlic, coarsely chopped
• 4 black peppercorns
• ½ lemon, juice only
• 125 ml (½ cup) dry white wine