Pan-fried ocean trout with miso butter and karkalla

SERVES 4

Heat 1 tbsp olive oil in a large frying pan over medium-high heat, add four pin-boned 160gm skinless ocean trout fillets and cook, turning once, until browned and cooked to your liking (1-2 minutes each side for medium-rare). Transfer to a tray, cover with foil and leave to rest while you make the sauce. Wipe out the pan with paper towels, add 80ml sake, 1 tbsp soy sauce and 2 tsp finely grated ginger, and simmer over medium-high heat until reduced by half (1-2 minutes). Add 100gm diced chilled butter a cube at a time, whisking until emulsified, then remove from heat and whisk in 1 tbsp shiro miso to combine. Season to taste, add 50gm karkalla and toss to coat. Spoon sauce over trout and serve. ●