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Hearty Seared Steelhead
Join us in this new recipe where we dive into a grounding and restorative solstice ritual designed for cooler evenings. Chef Nicolas Torrent brings together omega-rich Seatopia Steelhead, earthy Japanese yams, and sautéed shiitakes in a nourishing dish that promotes mitochondrial support and calm.
Ingredients
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1 Seatopia Steelhead loin
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Salt to season
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1 tbsp grass-fed Ghee or butter for searing
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1 Japanese yam
- 1 small celery root
- Salt to taste
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2–3 tbsp grass-fed butter or warm coconut milk
- 1 cup sliced shiitake mushrooms
- 1 tsp grated fresh ginger
- 2 scallions, thinly sliced
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1 tbsp grass-fed butter
For the Fish:
For the Purée:
For the Topping:
Directions
Purée Base
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1.Peel and cube Japanese yam and celery root (about 1:1 ratio). Boil in salted water until tender, about 12–15 minutes. Drain and transfer to a blender with a splash of warm coconut milk or grass-fed butter. Blend until silky smooth. Season with salt to taste. Set aside warm.
Shiitake Topping
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2.Slice fresh shiitake mushrooms. Sauté in a skillet with a bit of grass-fed butter until golden and crisp at the edges. Add a pinch of salt and freshly grated ginger zest. Finish with sliced scallions.
Seared Steelhead
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3.Pat dry Seatopia Steelhead loin and season with salt. Heat a nonstick or cast iron pan on medium-high. Add grass-fed butter, then place fish skin-side down. Sear for 3–4 min until crisp. Flip and cook for 1–2 min more depending on thickness. Remove from heat.
Plating
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4.
Spread a generous smear of yam–celery root purée on the plate. Lay the seared Steelhead on top. Spoon over the sautéed shiitake mixture. Garnish with extra ginger zest and scallion greens. Serve immediately and share with presence.
Recipe Note
About the Recipe
Designed for cooler evenings or grounding moments, this solstice-inspired dish blends omega-rich Seatopia Steelhead with Japanese yam, celery root, and shiitake mushrooms—ingredients from the “third growth zone” known to promote restoration and balance. Rich in antioxidants and deeply nourishing, this dish supports your body's nighttime circadian phase, aiding in cellular repair, nervous system regulation, and metabolic recovery.
About the Chef
Nicolas Torrent, founder of Circadian Research, brings over a decade of experience as a private chef for high-performance individuals and wellness-focused families. His approach to food is rooted in functional medicine, circadian rhythm alignment, and ancestral wisdom. Chef Nico is currently available for hire in Southern California and Kaua’i for private dinners, retreats, and nutritional consultations.
📍 Instagram: @circadianresearch
About the Steelhead
This recipe features Seatopia Steelhead, responsibly raised in the pristine fjords of Caleta Bay, Patagonia—a farm known for its low-density pens, clean microalgae-rich diets, and commitment to environmental regeneration. Every fillet is lab-tested to be mercury-safe, with no detectable microplastics, making it ideal for raw or gently cooked applications. It’s not just delicious—it’s truly better for you.
👉 Learn more about our Steelhead from Caleta Bay
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