Miso Marinated Trout
Vinegar Sushi Rice
Sweet and Spicy Carrot Sauce
Place the sake and mirin into a pot and steep for five minutes. Allow most of the alcohol to burn off.
Add the miso, sugar, roasted garlic and with a spatula turn constantly until the sugar had been incorporated with the miso (ie: no granular grits of sugar). Let cool and add the fresh cilantro.
Once marinade is cool, rub on inside of your trout. Set aside.
Place the vinegar, salt, mirin and sugar in a pot and steep until sugar has dissolved. Place off to the side and add the konbu.
Wash the rice thoroughly in fresh cold water and rinse two times before draining.
Remove the konbu from the pot and add cold water. Add the rice and bring to boil for one minute. Reduce heat to low and cook for 5 minutes, stirring slowly. Turn to high heat and bring to a boil, then remove from high heat.
Set aside covered, add the konbu and let sit for 10 minutes.
Transfer the rice to wooden bowl. Stir with a wooden paddle slowly for 1 minute.
Preheat oven to 475 degrees.
Place the sushi mat on a flat surface. Place nori sheet on top. Add the rice to the end as close as you can and apply evenly, covering only 1/4 of the nori roll.
Add the bonito, ginger, cilantro, chives, trout roe and uni.
Grab the sushi mat and begin to roll away from you. Once you have turned 180 degrees, press the nori in tightly with the mat and tug from the top of the sushi mat to secure the first roll. Continue until you get to the end of the nori, and seal by adding a little water to your fingers.
Place the sushi roll inside of the miso marinaded trout. With butchers twine, tie the fish to secure the sushi roll (usually 3-4 knots). Place in a non-stick pan and roast in an oven for 12 minutes.
Saute the ginger, garlic, shallot, chili, lemongrass and sugar in a sauce pan until translucent.
Add carrot juice, sake and coconut milk. Turn to low boil for 20 minutes.
Strain and adjust seasoning with salt and lemon jus. With a stick blender, froth the carrot sauce and spoon over the trout.