2ea. 6oz. Steelhead Trout Filets, cut into 2 oz. Pieces
8 oz. Rice Cooking Wine
1 cup Red Miso Paste
1 cup Granulated Sugar
1 ea. Head of Butter Lettuce
½ cup Fried Shallots
6 ea. Small Shiitake Mushrooms, stems removed
2 oz. Olive oil
2 oz. Ponzu
Make the miso sauce. In a medium saucepan, add the miso, rice wine and sugar. Cook over medium heat until the sugar has dissolved and the sauce has reduced by half. The sauce should be homogeneous and smooth. It should be thick, but still pourable. Cool down the sauce in the fridge.
Marinate the fish. In a shallow, food safe, storage container, cover the 2 ounce pieces of trout with the miso sauce. Refrigerate for a minimum or 12 HOURS or up to 2 DAYS.
Assemble the dish. Mix the olive oil and ponzu sauce and soak the shiitake mushrooms for at least 20 minutes. Set the oven to broil. Remove the trout from marinade, leaving a bit of the miso sauce on each piece of fish. Line a baking pan with aluminum foil or parchment paper. Place the mushrooms and the fish on the baking pan, giving space between pieces. Meanwhile, arrange 6 uniform leaves of butter lettuce on a serving dish. Place the baking dish on the bottom rack of the hot oven and broil for approximately 2 minutes. The fish should become caramelized, but don’t let it burn.
Serve the appetizer. Place the mushrooms in the center of the butter lettuce, topped with a piece of fish. Then garnish with some fried shallots and serve. Fried shallots can be bought at most grocery stores. You can also fry your own using a bit of cornstarch and canola oil. You can also use, leeks or regular onions for this. And as always, microgreens make a terrific garnish if you can get your hands on some. Enjoy