Making the carrot juice

1. Wash and brush the carrots; put through a juice extractor;
2. add all the other sauce ingredients.

Making the crispy skin

1. Cut the skin diagonally; place on a baking sheet;
2. brush with olive oil; sprinkle with salt and cayenne pepper;
3. place a sheet of aluminum foil and a weight on top;
4. place in a preheated 350° F oven for 15 minutes.

Cooking the trout, finishing and presentation

Fillet the trout; cut each fillet lengthwise to obtain two strips; season with salt; place some chopped herbs on top; roll each strip up tightly;

1. place the trout in a steamer basket or a strainer; steam for about 5 minutes;
2. meanwhile, heat the sauce in a small saucepan; spoon the sauce onto serving plates;
3. place the trout roll onto the sauce;
4. garnish with crispy skin and some snowpea sprouts - their fresh flavour pairs well with the touch of ginger.