Pan-Seared English Trout & Peas in Dashi Broth From Leah Cohen

Ingredients

• *For the dashi:*
• 500 gram cold water
• 38 gram kombu
• 25 gram bonito flakes
• *For the sauce:*
• 20 gram unsalted butter
• 2 leeks (white parts only), halved lengthwise and thinly sliced
• 3 slices bacon, diced then rendered (reserve fat and crispy bacon separated)
• 5 garlic cloves, minced
• 1 (½-inch) piece of fresh ginger, peeled and minced
• 37 gram sake
• 2 medium Yukon Gold potatoes, peeled and diced
• 250 gram dashi
• 125 gram clam juice
• 1/4 teaspoon kosher salt, plus more to taste
• 1/3 cup English peas, blanched
• 150 gram heavy cream
• *For the trout:*
• 2 large English trout filets
• 1/2 teaspoon kosher salt, divided, plus more to taste
• 1/4 teaspoon black pepper, divided, plus more to taste
• 2 tablespoon neutral oil (like canola or grapeseed)
• Fresh cilantro, finely chopped (for garnish)
• Freshly squeezed lime juice, to taste
• Chili oil or chili crisp, for garnish (store-bought or homemade)