Japanese Doria fish with oyster mushrooms
300 g fish filet, any kind
100 g jasmine rice
50 g chopped red onion
200 g chopped oyster mushrooms Pleurotus ostreatus
50 g broccoli florets
50 g green peas
Fresh or dried thyme
50 g grated parmesan
Butter or oil for sautéing
15 g butter
15 g plain flour
250 ml 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 broadleaf (deciduous) trees in the forest. This mushroom has a rich umami flavour 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 for 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 and sprinkle the parmesan cheese on top.
Bake in the Omnia for about 40 minutes.
Enjoy this dish in good company and a gorgeous view.