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


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

Recipe from Ebonnie Newby, head chef at Bimbadgen Winery Restaurant, Hunter Valley, NSW.

Ingredients

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
  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
No Rating

Notes & Tips

Bimbadgen (formerly known as Bimbadgen Estate), high on the hill in the heart of the Hunter Valley, recently unveiled its new look branding across all its working areas. The fresh new style is just the beginning of several initiatives being rolled out by the winery and its premium on site restaurant Esca Bimbadgen. As part of the rebrand Esca Bimbadgen has supplied some recipe’s from its mouth watering fine dining menu. www.bimbadgen.com.au

Recipe Rating

4

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