Restaurants›Uchi Scottsdale›Umi Masu Toro Recipe

Umi Masu Toro Recipe

Inspired by Uchi Scottsdale
Time30m
Serves2

Umi Masu Toro is a delicately seasoned dish featuring the fatty belly of ocean trout, enhanced with simple seasonings like sea salt, black pepper, and lemon zest. This version highlights the rich, buttery texture of the trout belly, complemented by the brightness of lemon and the freshness of microgreens. Here's how to recreate this luxurious dish at home.

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Ingredients

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Main Ingredients

Garnish

Method

Preparation

1

Prepare the Trout Belly

Rinse the ocean trout belly under cold running water to remove any impurities. Pat dry with paper towels.

2

Season the Fish

Sprinkle the sea salt, black pepper, and lemon zest evenly on both sides of the trout belly. Allow it to marinate for at least 15 minutes to absorb the flavors.

Cooking

3

Heat the Olive Oil

In a large skillet, heat the olive oil over medium-high heat. Ensure that the oil is hot but not smoking.

4

Cook the Trout Belly

Carefully place the seasoned trout belly in the skillet. Cook for about 3-4 minutes on each side or until the fish is golden brown and cooked through. The flesh should flake easily with a fork.

Serving

5

Plate the Dish

Once cooked, remove the trout belly from the skillet and let it rest for a couple of minutes. Slice it into portions if desired.

6

Garnish and Serve

Place the trout belly on a serving plate, garnish with microgreens, and serve with lemon wedges on the side for an extra burst of flavor.