• 4servings

Rate this recipe:

Nutrition Info . . .

VitaminsA, B3, C, D, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 170g piece of ocean trout - bones removed

  2. 3 scampi tails - removed from there shell

  3. 3 spring onions - cut in half and roasted

  4. carrot & ginger emulsion

  5. Baby herbs

  6. 40g brown onion

  7. 80g peeled carrot

  8. 20g butter

  9. 20g ginger

  10. 30 ml white wine

  11. 50 ml cream

  12. salt & pepper

Instructions Jump to Ingredients ↑

  1. Cut the carrot and onion into small pieces

  2. In a saucepan , cook the carrot,onion in then butter

  3. When carrot and onion is slightly broken down , add the ginger and then continue to cook

  4. When vegetables are broken down , deglaze with white wine

  5. Add the cream and continue to simmer for a further ten minutes

  6. Blend until sauce consistency then season with salt & pepper

  7. Heat a pan with a little oil and butter

  8. Place the ocean trout in hot pan skin side down

  9. Season with salt & pepper

  10. Cook for 3 minutes and then turn the trout and reseason

  11. Whislt trout is cooking , warm the carrot emulsion and place the spring onions back in the oven

  12. Poach the scampi in the carrot emulsion

  13. On the plate place a large spoons worth of emulsion in the centre of the place and smear around slightly

  14. Place 3 scampi tails around the plate and then put spring onions on top

  15. Place the trout in the centre of the place

  16. Garnish with baby herbs


Send feedback