Japanese Doria fish with oyster mushrooms
About 10 oz fish filet, any kind
1 cup jasmine rice
½ cup chopped red onion
About 7-8 oz chopped oyster mushrooms Pleurotus ostreatus
½ cup chopped broccoli florets
½ cup green peas
Fresh or dried thyme
½ cup grated parmesan
Butter or oil for sautéing
1 Tbs butter
1 Tbs flour
1 cup milk
1 tsp sesame oil
Salt and pepper
Pinch of lemon zest
Oyster mushrooms are a lovely variety that can be found on the supermarket shelves and in the forest. They grow on deciduous trees in the forest. This mushroom has a rich umami flavor and is said to have been named after their oyster-like appearance, but some people say they taste like shellfish when sautéed. Whatever the case may be, this is a delicious mushroom that should be used for cooking, so why not paired with fish?
Cook the rice as advised on the package.
While the rice is cooking, make the bechamel sauce. Melt the butter in a saucepan and whisk in the flour.
Add the milk a little at a time, bring to a simmer and continue simmering, stirring constantly, for 3-5 minutes until the sauce thickens. Season with salt, pepper and sesame oil to taste. When the sauce is ready, add the lemon zest to add a tantalizing brightness.
Sauté the chopped red onion with the mushrooms until both are golden brown.
Mix the cooked rice with the mushroom mixture. Salt to taste. Put the rice mixture into the bottom of the Omnia Pan. Lay in the fish filets, broccoli, peas and thyme. Finally, pour over the bechamel sauce and sprinkle the parmesan on top.
Bake in the Omnia for about 40 minutes.
Enjoy this dish in good company and a gorgeous view.