50ml extra virgin olive oil
6 x 160g pieces ocean trout fillet, skin on, pin-boned
2 baby fennel, finely sliced
10g nori, finely sliced
3 lemons, cut into cheeks
1 punnet baby coriander, cut and washed
1 brown onion, finely chopped
½ cup sake
½ cup mirin
200g butter, softened
Konbu, reserved from previous recipe
Bonito flakes, reserved from previous recipe
30g sesame seeds, toasted (see notes)
Make Soy Butter: place onion, sake, mirin and tamari in a small saucepan and bring to the boil. Boil until almost all the liquid has evaporated. Refrigerate until very cold then stir into butter, mixing well. Set aside.
Make Tsukadani: finely slice the reserved konbu and add to a heavy-based saucepan with the bonito flakes, sake, mirin and tamari and bring to the boil. Boil until almost all the liquid has evaporated. Stir through the sesame seeds and set aside.
Heat a frying pan over medium heat, add oil then fish, skin side down, and cook for about 4 minutes, until skin is golden brown. Turn over and cook for a further 4 minutes or so, until just cooked through.
Place fennel on plates then carefully place the trout, skin side up on top, smear the fish with Soy Butter and allow it to melt over the top. Add Tsukadani and nori slices, garnish with a lemon cheek and baby coriander and serve immediately.
Notes: Vongole are usually sold ‘purged’ to remove sand and grit, however it’s still a good idea to place themin a large bowl of cool salted water and sea salt (30g salt per litre water) for several hours or overnight, at room temperature, to get rid of any remaining sand (if you refrigerate them they’ll close up and won’t ‘spit out’ the sand). Toast sesame seeds under an overhead grill or in a dry frying pan for a couple of minutes, watching them closely as they burn easily.