First make the ginger bouillon: Finely chop the shallot, ginger and white of the leek and sweat in a little butter in a covered pan for 3 - 4 minutes, until soft but not coloured. The green part of the leek is not used and can be saved for stock. Add the sweet wine and chicken stock and simmer gently for approximately 30 minutes to extract all the flavours from the leeks. Sieve and reduce the bouillon to leave about 14 fl oz (500ml or two cups).

Horseradish potato: Peel and boil the potatoes until cooked, then drain. Mash them, drizzle in the olive oil while beating. Add cream if desired to make it richer. Stir the horseradish into the potato. Preheat the grill. Cut the salmon trout into 8 equal pieces. Brush the salmon with the melted butter, sprinkle with fennel seeds and squeeze over a little lemon juice. Grill the fish lightly for two minutes on each side until just cooked.

To assemble the dish, reheat the bouillon and place the pak choi in it for approximately 3 minutes to cook. Spoon the potato into the middle of 4 high lipped plates or bowls. Place the pak choi on top of the mash and then the salmon trout on top of this. Stir the butter into the bouillon and when it has melted add the tarragon leaves. Spoon a little into each plate.