Red emperor with Carrot Beurre Blanc

Reduce the carrot juice over a medium heat in a saucepan until it resembles a thick syrup Whisk in the butter – a piece at a time off the heat – until you have a nice sauce consistency Add the lime juice to balance out the richness of the butter & season with salt & pepper Heat a frying pan and cook the fish skin side down until golden then turn over In another pan – fry the garlic, chilli & ginger in a touch of olive oil and add in the spinach and cook for 1 minute and season with salt & pepper and a squeeze of lemon juice (then drain the cooked spinach – to lose as much water as possible)

Pour the sauce in the middle of the plate and add the drained spinach, top with the cooked fish.