William Robertson Pinot Noir Robertson Winery

Grower: Robertson Winery
Grape Variety: Pinot Noir
Style: Soft and Ripe
Country: South Africa
Appellation: Robertson
Vintage: 2017/18
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl

Japanese-Style Trout with Dashi

Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 4

INGREDIENTS

1 cup soy sauce
1 cup mirin
1/2 cup sugar
1/2 cup unseasoned rice vinegar
1 teaspoon instant dashi
2 carrots, finely julienned
2 leeks, white and light green parts only, finely julienned
Four 6-ounce rainbow trout fillets, bones removed
Steamed sushi rice and crumbled nori, for serving

1. In a medium saucepan, bring the soy sauce, mirin, sugar and vinegar to a boil.
2. Simmer over moderate heat until the glaze is reduced to about 1 1/2 cups, about 10 minutes.
3. Meanwhile, in another medium saucepan, combine the dashi with 1 1/2 cups of water and bring to a boil.
4. Add the carrots and leeks and simmer just until crisp-tender, about 1 minute. Remove from the heat and let stand.
5. Preheat the broiler and position a rack 6 to 8 inches from the heat.
6. Arrange the trout fillets on a sturdy baking sheet, skin side up, and broil for about 2 minutes, until the skin begins to sizzle.
7. Carefully peel off the skin.
8. Brush the fish with some of the glaze and broil for 3 minutes, brushing once or twice more, until the sauce is lightly caramelized.
9. Turn the fillets, brush liberally with more glaze and broil for 3 minutes longer, brushing once or twice, until the trout is cooked through and lacquered.
10. Mound rice in shallow bowls and drizzle lightly with the glaze.
11. Using a slotted spoon, add the carrots and leeks.
12. Top with the fish and nori and spoon the dashi into the bowls.
13. Serve with the remaining glaze on the side.