SALTED TROUT & BUTTERED RICE DONABE

METHOD

The night before, sprinkle the trout evenly with 3g of salt. If using different quantities of trout, or salmon , depending on your preference,  use 1g of salt per 100g of fish. Wrap tightly in cling film and refrigerate overnight.

Remove the trout from the fridge 30–40 minutes before cooking so it loses its chill. Pat dry.

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Place the rice in the donabe (or a heavy bottom pan with a lid), with the diced mooli and rehydrated and chopped wakame.

Add the water, sake, mirin and soy sauce. The total liquid should equal 240ml for 200g rice. Leave to soak for 15 minutes.

Cover with the lid and bring to a boil over a medium heat. Once boiling, reduce to low and simmer gently for 8 minutes.

Turn off the heat. Lay the trout on top of the rice and scatter over the butter in small pieces. Replace the lid and leave to rest for 15–20 minutes. The residual heat from the pot will finish cooking the rice and gently steam the trout. Bear in mind if using a conventional pan to leave for an extra five minutes.

Meanwhile, make the ginger oil. Place the finely chopped ginger in a heatproof bowl with a good pinch of sea salt. Heat the oil until hot but not smoking, then carefully pour over the ginger and leave to infuse, and cool.

When ready to serve, garnish the donabe with trout roe, use salmon roe depending on your preference , spoonfuls of the ginger oil (including the ginger), sliced spring onion tops and mizuna or mustard leaf.

Serve at the table in the pot.