Smoked Trout, Dutch Carrots & Butter Sauce Recipe

Ingredients

• 2 tbsp olive oil
• 12 Dutch carrots (about 1 bunch), scrubbed
• 6 spring onions, trimmed
• 6 smoked rainbow trout fillets (180gm each), skin on, pin-boned
• ½ cup (loosely packed) dill sprigs
• 1 small Spanish onion (optional), thinly sliced into rings
• Butter sauce
• 50 ml rice wine vinegar
• 2 egg yolks
• 1 tbsp honey
• 1 tsp caster sugar
• 150 gm butter, melted
• Juice and finely grated rind of ½ lemon