Fillet of Ocean Trout, carrot & ginger emulsion, poached scampi and spring onions

Cut the carrot and onion into small pieces

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

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

When vegetables are broken down , deglaze with white wine

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

Blend until sauce consistency then season with salt & pepper

Heat a pan with a little oil and butter

Place the ocean trout in hot pan skin side down

Season with salt & pepper

Cook for 3 minutes and then turn the trout and reseason

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

Poach the scampi in the carrot emulsion

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

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

Place the trout in the centre of the place

Garnish with baby herbs