Carrot Ginger Fond with Brook Trout

The fish should be the star of the show - but the Fond is!
And the Lemon Baharat Potatoes are going so well with the brook trout too. All in one - a great dish.

On TV I saw someone at the "Perfect Dinner" or "Come dine with me" in other countries, prepare a carrot fond and served it with the entree. I wasn`t really following but just saw the final photo of the dish. The fond was the winner in my opinion.
In a newspaper clipping I found a recipe with the brook trout served on some carrot ginger fond. A recipe from Austrian chef Elisabeth Grabmer.
I took both takes as an inspiration on the fond/jus and come up with my own version. It is no so complicated as it sounds. The jus not only goes with fish, but you can serve any white meat with it too.

recipe for the Carrot Ginger Fond:
500 ml carrot juice mixed with a little apple juice
half of an orange - juiced
half of a lemon - juiced
30 g fresh ginger
1 shallot
1 tbsp rapeseed oil
2 tbsp Noilly Prat
salt and pepper
1 tbsp brown sugar
1/2 tsp anise seeds
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1 tsp veg stock powder
1 tsp potato starch in 2 tbsp water

1 brook trout fillet
2 tbsp oil
2 knobs of butter
salt and pepper
lemon juice

Peel and chop shallot and ginger, in rapeseed oil saute both until the shallot is tender, add the seeds and give them 2 minutes, add Noilly Prat, the orange and lemon juice and last the carrot apple mix.
Add seasonings and cook without a lid for 20 - 30 min to reduce to 1/3 of the liquid.
Dissolve the starch in water and gradually add to thicken the sauce. Then drain it through a fine sieve and reheat and serve.

Prepare the brook trout.
Season it on both sides and in some oil on medium to high heat brown the skin side. When you see the white come up around the fish, drain the oil from the pan.
Add the butter and turn the fish over and just finish it. A little lemon juice ups the flavour.
Put on top the  jus, skin side up.

Serve with some asparagus and Lemon Baharat Potatoes.