Miso-glazed trout, new turnip salad


  • 4 trout fillets
  • 2 cm of fresh ginger
  • 2 tablespoon(s) white miso
  • 4 tablespoon(s) of sesame oil
  • 2 tablespoon(s) of mirin
  • 2 tablespoon(s) of cooking sake
  • 1 clove of garlic

For the turnip salad

  • 1 bunch of small new turnips 1 cm of fresh ginger

  • 4 sprigs of coriander
  • 2 tablespoon(s) of sesame oil
  • 1 tablespoon(s) of rice vinegar
  • 3 tablespoon(s) soy sauce
  • juice of 1/2 lime

  • 1 tablespoon(s) of blond sesame seeds


  1. Peel the ginger and the garlic clove, grate them. In a bowl, mix the white miso with half the sesame oil, mirin, sake, ginger and garlic. Mix well and cover the trout fillets (flesh side) with this marinade. Refrigerate for 45 min.

  2. Prepare the turnip salad: clean the turnips, cut the greens. Cut them into quarters. Peel and grate the ginger. Chop the coriander. Mix sesame oil, vinegar, soy sauce, lime juice, ginger and cilantro. Season with pepper then add the turnips and sesame seeds.

  3. Remove excess marinade from the fish. In a pan, heat the 2 tbsp. remaining tablespoon of sesame oil, place the fillets on the marinade side and cook them for 3 or 4 minutes. Enjoy them hot, with cold turnip salad.

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