Trout Recipe

Prepare and flake the trout

Pat the trout fillets dry and season both sides lightly with 0.5 tsp salt and 0.25 tsp pepper. In a nonstick skillet over medium heat, warm 1 tbsp olive oil and 1 tbsp butter until foaming. Place the fillets skin-side down and cook 3–4 minutes until skin is crisp and the flesh is mostly opaque. Flip and cook 30–60 seconds more; the fish should be just cooked. Transfer to a plate to cool slightly. Once cool enough to handle, remove and discard the skin if desired and flake the flesh into large bite-sized pieces. Reserve any small bones you find.

Build the ragù base

In the same skillet, add remaining 1 tbsp olive oil over medium heat. Add the diced onion, carrot, and celery and a pinch of salt. Sweat until softened and translucent, about 6–8 minutes, stirring occasionally. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tbsp tomato paste and cook 1 minute to caramelize slightly.

Deglaze and simmer

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by about half (2–3 minutes). Add 1 cup fish or vegetable stock and the thyme sprigs. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and slightly thicken. Remove and discard the thyme sprigs.

Finish the ragù

Return the flaked trout to the skillet and gently fold into the sauce, being careful not to break the pieces. Add lemon zest, chopped parsley, remaining 0.5 tsp salt and 0.25 tsp pepper (adjust to taste). Warm through 1–2 minutes — do not overcook the trout. Taste and adjust seasoning. Keep warm while preparing yogurt and crumble.

In a small bowl, whisk together 1 cup plain whole-milk yogurt with 1 tsp dashi powder (or 1 tsp concentrated dashi dissolved in 1 tsp warm water), 0.5 tsp soy sauce, 0.5 tsp rice vinegar, 0.5 tsp lemon juice, and 0.25 tsp salt until smooth. Taste and adjust acidity or salt to preference. Chill briefly if you prefer a cool contrast to the warm ragù (10–15 minutes).

Line a small baking sheet with parchment. In a small nonstick skillet over medium heat, add 0.5 cup pine nuts and toast, stirring frequently, until fragrant and just starting to color, about 2–3 minutes. Add 1 tbsp granulated sugar and 1 tsp butter, stirring constantly as the sugar melts and coats the pine nuts, about 1 minute. Immediately spread the nuts on the prepared sheet to cool and harden. Once cool, lightly chop or smash into a coarse crumble. Sprinkle with 0.25 tsp fine sea salt and set aside.

To serve (for 4): On each plate, spoon a generous dollop (about 3–4 tbsp) of dashi yogurt where the ragù will sit. Spoon roughly 1/4 of the trout ragù over the yogurt, arranging pieces so some flakes rest on the yogurt and some beside it. Scatter about 2 tbsp candied pine nut crumble over and around the ragù to add crunch and sweet-nutty contrast.

Drizzle each plate with a little extra-virgin olive oil (about 1/4 tbsp per plate), add a few microgreens or baby herbs, and serve with a lemon wedge on the side. Serve immediately so the ragù is warm and the yogurt provides a cool, savory counterpoint.