Heat olive oil in a pan over medium-high heat. Season the steelhead trout fillets with salt and black pepper. Sear the trout skin-side down for about 5 minutes until crispy, then flip and cook for another 3-4 minutes until cooked through. Remove from heat and set aside.

Prepare the Smoked Mussel

Mix Smoked Mussel

In a bowl, combine smoked mussels, minced garlic, and lemon juice. Mix well and set aside to allow flavors to meld.

Char the Rapini

In a separate pan, heat olive oil over high heat. Add rapini and sprinkle with salt. Cook for about 3-4 minutes until charred and tender. Remove from heat and set aside.

Make Broccoli Dashi

Prepare Broccoli Dashi

In a pot, combine water, kombu, and bring to a simmer. Remove kombu before boiling. Add broccoli florets and simmer for 5-7 minutes. Remove from heat and stir in bonito flakes, letting steep for 5 minutes. Strain and reserve the dashi.

Brown Butter

Prepare Brown Butter

In a small saucepan, melt unsalted butter over medium heat. Continue to cook, stirring frequently until the butter turns golden brown and has a nutty aroma. Remove from heat.

Assembly

Plate the Dish

In a bowl, pour a ladle of broccoli dashi. Place the seared trout on top, add charred rapini, and finish with a spoonful of the smoked mussel mixture. Drizzle with brown butter before serving.