Recipe from Esca Bimbadgen Winery Restaurant

HEAD CHEF – Ebonnie Newby

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

You will need :

170g piece of ocean trout – bones removed
3 scampi tails – removed from shell
3 spring onions – cut in half and roasted
Carrot & ginger emulsion
Baby herbs
40g brown onion
80g peeled carrot
20g butter
20g ginger
30 ml white wine
50 ml cream
Salt & pepper

Method:

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.


To Cook & Serve

1.    heat a pan with a little oil and butter.

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

3.    Season with salt & pepper.

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

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

6.    Poach the scampi in the carrot emulsion.

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

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

9.    Place the trout in the centre of the place.

10.  Garnish with baby herbs.



Esca Bimbadgen Winery Restaurant

P;  02 4998 4666

E:  esca@bimbadgen.com.au

Open 7 days for lunch 12pm – 4pm.

Dinner Thursday, Friday and Saturday nights from 6pm.

Located within Bimbadgen Estate Winery – 790 McDonalds Road, Pokolbin  NSW  2320.