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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Koji Beurre Blanc
In a saucepan, combine the white wine, lemon juice, and salt. Bring to a simmer over medium heat and reduce until about 1/4 cup remains. Lower the heat and whisk in the butter gradually until emulsified. Stir in the koji and season with black pepper. Keep warm.
Cook the Turnips
Peel and chop the turnips into small cubes. In a pot of boiling salted water, cook the turnips until tender, about 10-12 minutes. Drain and set aside.
Sauté the Shimeji Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shimeji mushrooms and sauté until golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste. Set aside.
Cook the Rainbow Trout
In the same skillet, add the remaining olive oil and heat over medium-high heat. Season the trout fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for 4-5 minutes, until the skin is crispy. Carefully flip and cook for an additional 3-4 minutes until the trout is cooked through.
Assemble the Dish
On a plate, place a portion of the cooked turnips and top with the sautéed shimeji mushrooms. Lay the cooked rainbow trout on top and drizzle with the koji beurre blanc. Serve immediately.