Norwegian Trout, Shinko Pear & Shiso Recipe
Make Norwegian Trout, Shinko Pear & Shiso Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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TO START
Method
TO START
- 1
Prepare pear crisps
Preheat oven to 110 C (225 F). Slice one Shinko pear into very thin rounds. Lightly brush with lemon juice and dust with a pinch of sugar. Arrange on a parchment-lined baking sheet in a single layer. Bake until crisp and dry, about 25–30 minutes. Cool on a rack.
- 2
Make pear reduction glaze
Take the other Shinko pear, peel if desired, and chop. In a small saucepan, combine pear, white wine, sugar, and 60 ml water. Simmer gently until the pear breaks down and the liquid reduces to a glossy syrup, about 15–20 minutes. Mash any chunks, then strain through a fine sieve to obtain a smooth glaze.
- 3
Prepare shiso oil
Blitz 8 shiso leaves with 4 tablespoons olive oil until smooth. Strain through a fine sieve into a small bowl. Reserve the bright green oil for drizzling.
- 4
Sear trout
Pat trout fillets dry with paper towels. Season with sea salt and white pepper. Heat a skillet over medium-high and add 1 tablespoon olive oil and 1 tablespoon butter. Place trout fillets skin-side down (if skin-on) and sear 2–3 minutes until the skin is crisp and the flesh is just opaque. Flip and cook 1–2 minutes more. Remove from heat and rest briefly.
- 5
Plate and finish
Spread a thin ribbon of pear glaze across each plate. Lay trout fillets on top. Drizzle with shiso oil. Arrange pear crisps around the trout and scatter remaining shiso leaves. Finish with a squeeze of lemon juice and a tiny pinch of salt if needed.
