Pan Seared Rainbow Trout with Ginger Scallion Salad and Dashi

Ingredients

• Rainbow trout fillet

• 2 inch knob of ginger

• 1/4 cup scallion - thinly sliced on a bias

• 1 splash yuzu juice

• vegetable oil

• 5 g katsuobushi

• 5 g kombu (rishiri kombu)

• 1 cup water + more

• Finishing salt

• Sesame oil

---

Recipe

Dashi:

1. Add the kombu to the 1 cup water and set over a medium-low heat

2. When the water reaches just below a boil, turn off the heat and remove the kombu

3. Add the katsuobushi to the hot water and let sit for 10 min

4. strain and set aside

Salad

1. Slice the ginger into thin battons

2. Bring about a cup of water to a high simmer

3. Add the sliced ginger to the water and simmer for about 30-45 seconds

4. Strain the ginger into a bowl, reserving some of the water

5. Add the scallion slices to the ginger and pour over about 1-2 Tbsp of the reserved water

6. Add the splash of yuzu juice

Rainbow Trout

1. Salt the fillet and let sit for about 15 min

2. Score the skin of the fillet

3. Meanwhile, preheat a stainless steel pan over medium high heat

4. Add vegetable oil to the pan and allow to come up to heat

5. Add the fillet to the pan and press for about 30 sec

6. Cook for 4-5 min with the skin side down

7. Flip and cook for another 1-2 min

8. Remove from pan and set aside

Assembly

1. Add a small mound of the ginger and scallion salad to the middle of a high sided plate

2. Place the trout on top of the salad

3. Top with finishing salt and another small amount of the salad

4. Add dashi to the plate, enough to be about 1/4 in deep

5. Drizzle a small amount of sesame oil over the dashi

6. Enjoy!