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Prep time
10 minutes
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Cook time
25 minutes
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Serves
2
Author Notes
When I think of British food, I think of hearty, delicious dishes that are rich in flavor and made with quality ingredients. I think of fusion dishes. And because the U.K. is an island, I think of fish. When creating this recipe, I wanted to lean into these flavors and highlight the amazing trout that comes from Britain, while adding a few ingredients that I use in my everyday cooking like dashi and chili oil. I’m constantly inspired by my travels when it comes to dreaming up new dishes. When it’s time to eat, I like to serve this umami-rich trout dish with a light, bright Gin & Tonic. I like to use award-winning Ninth Wave Irish Gin because it has a spicy, citrusy kick, mixed with Fever Tree Tonic. —Leah Cohen —Food52
Test Kitchen Notes
This recipe is shared in partnership with GREAT British Food. Each dish was inspired by the new season of Top Chef World All Stars, which was filmed in the U.K. This season's contestants get to cook with amazing British foods like lamb, seafood, and fantastic cheeses. This dish uses Welsh lamb, which you can get right here in the U.S.
For more British cooking inspo, check out Great British Food on Instagram. —The Editors
Ingredients
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For the dashi:
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500 grams
cold water
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38 grams
kombu
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25 grams
bonito flakes
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—
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For the sauce:
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20 grams
unsalted butter
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2
leeks (white parts only), halved lengthwise and thinly sliced
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3
slices bacon, diced then rendered (reserve fat and crispy bacon separated)
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5
garlic cloves, minced
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1
(½-inch) piece of fresh ginger, peeled and minced
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37 grams
sake
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2
medium Yukon Gold potatoes, peeled and diced
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250 grams
dashi
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125 grams
clam juice
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1/4 teaspoon
kosher salt, plus more to taste
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1/3 cup
English peas, blanched
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150 grams
heavy cream
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For the trout:
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2
large English trout filets
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1/2 teaspoon
kosher salt, divided, plus more to taste
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1/4 teaspoon
black pepper, divided, plus more to taste
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2 tablespoons
neutral oil (like canola or grapeseed)
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Fresh cilantro, finely chopped (for garnish)
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Freshly squeezed lime juice, to taste
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Chili oil or chili crisp, for garnish (store-bought or homemade)
Directions
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For the dashi: Add cold water and kombu to a small pot and place over high heat. Bring to a boil then turn off heat. Remove kombu from heat and add bonito flakes. Steep for 5 minutes, then strain.
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For the sauce: Add butter and bacon fat to a large pan over medium-low heat. Add leeks and sweat them until they’re translucent, but before they take on color.
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Add ginger and garlic, then cook for 2 to 3 minutes. Add sake, then cook until liquid is reduced by half, about 2 minutes.
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Add potatoes, dashi, clam juice, and salt. Cook until the potatoes are tender, about 15 minutes.
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Add peas and heavy cream. Check seasoning and adjust as needed, then remove from heat.
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For the trout: Season trout on both sides with salt and pepper, then add oil to a large nonstick skillet. Once the oil is smoking, gently place trout filets skin-side down. Cook for 3 to 4 minutes, making sure to gently press down on the fish to ensure even crisping of the skin. When the fish is almost fully cooked, flip it and cook the other side for 1 more minute.
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To serve: Divide sauce between two shallow bowls, then place a crispy trout filet on top of sauce in each. Garnish with crispy bacon, cilantro, lime juice, and a drizzle of your favorite chili oil.
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