Pan-Seared Trout with Miso Honey Glaze Taught by Chef Jeremy Song

The next, live, virtual cookalong with be taught by Jeremy Song of Turtle Boat in Denver, where you can pick up Colorado Poki Salads. At Turtle Boat, they use as many local ingredients as possible, and even have a plethora of options for vegetarians and vegans. We will be making a Pan-Seared Trout with Miso Honey Glaze, Pea + Pearl Onion Purée, Kohlrabi Slaw, Kabocha Mash. And to make sure it’s a party, the cocktail we will be making is the Sneaky Pete. Vegetarians/Vegan substitutions available! Ingredients (exact quantities will be sent within 24 hours of signing up for class) Peas (ok if frozen) 6 Pearl Onions 1 cup Heavy Cream (V-sub Barista Oat Milk) 1/4 cup + 1 Tbs chilled Butter (V-sub Grapeseed Oil) 1 8oz tub Mascarpone (V-sub Coconut Cream or Vegan Yogurt) 1/4 cup Honey (sub Brown Rice Syrup) 1 Kabocha Squash 1 head Kohlrabi (sub Jicama) 1 Celery Microgreens for garnish (optional) 4 Tbs Ginger 1 bunch Green Onion, thinly sliced 4-5 cloves Garlic Grapeseed Oil Rice Wine Vinegar Soy Sauce Sugar, Salt, Pepper 1/2 cup Light/White Miso 2x (1 per person) 8-10oz fillet of Red Trout (sub equivalent Steelhead, Charr, Salmon, Tilapia, or almost any flaky buttery fish) (we'll be using sustainable Riverence Steelhead Red Trout) Cocktail: Heavy Cream (V-sub Barista Oat Milk) Rye or Whiskey (we'll be using local Locke + Co. Aspen Aged Rye) Coffee Liqueur Ice