Trout Risotto Recipes

RISOTTO WITH SMOKED TROUT

Steps:

• Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and sauté over low heat until soft. Stir in rice. Cook a few minutes. Add wine. Cook over medium heat, stirring, until most of the wine has been absorbed.
• Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed. After adding 1 1/2 cups, season with salt and pepper and fold in trout. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
• Fold in lemon zest and chervil. Check seasoning and serve.

TROUT RISOTTO

Steps:

• Peel onion, halve and finely dice. Fry onion in a pan with butter until translucent. Add rice and cook briefly. Pour a little white wine into rice, stirring constantly and season with salt and pepper. Pour in remaining white wine and stock and simmer until rice is cooked and creamy, but not mushy. Shortly before serving, add parsley and adjust seasonings.
• Rinse trout, cut into pieces and season with lemon juice, salt and pepper. Turn pieces in flour. Heat oil in a pan and add fresh sage leaves. Fry trout pieces in pan, skin side down, for about 3 minutes, then turn, remove from heat and allow to sit in pan until done.
• Put portions of risotto in preheated deep plates, sprinkle with coarsely ground pepper and put trout on top. Garnish with sage to taste.

TROUT RISOTTO

Steps:

• In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.
• Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning - it won't need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.

CARIBBEAN TROUT WITH COCONUT RISOTTO PLUS SPICY PEPPER RELISH

Steps:

• • In a medium pot, combine 3 cups water (6 cups for 4 servings) and stock concentrate. Bring to a boil, then reduce heat to a low simmer. Wash and dry produce. • Halve, peel, and dice half the onion (whole onion for 4). Core, deseed, and dice bell pepper into ½-inch pieces. Thinly slice scallion, separating whites from greens. Mince chili. Zest and quarter lime. • In a small bowl, combine paprika, chili powder, and half the garam masala (all for 4).
• • Heat a drizzle of oil in a large pan over medium heat. Add diced onion. Cook, stirring, until softened, 1-2 minutes. • Add rice; stir until translucent, 1-2 minutes. Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has absorbed. • When all the stock has been used, add coconut milk. Cook, stirring constantly, until rice is al dente and mixture is creamy, 25-30 minutes. (You'll start the fish after 15 minutes.)
• • Meanwhile, pat trout* dry with paper towels; season all over with salt and pepper. Season flesh sides with spice mix (it's OK if not all the spice sticks). • Once risotto has cooked 15 minutes, heat a drizzle of oil in a second large, preferably nonstick, pan over medium heat. Add trout, skin sides down. Cook until skin is crispy, 5-6 minutes. (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook until opaque and cooked through, 4-6 minutes more. • Turn off heat; transfer to a plate. Wipe out pan.
• • Heat a drizzle of oil in pan used for trout over medium-high heat. Add bell pepper, scallion whites, and a pinch of chili to taste; cook, stirring, until slightly softened, 6-8 minutes. • Stir in jam, ¼ tsp sugar, and ¼ cup water (½ tsp sugar and 1⁄3 cup water for 4 servings). Simmer until thickened, 3-4 minutes. • Turn off heat and season with a pinch of salt.
• • Once risotto is done, turn off heat and stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), ½ tsp salt (1 tsp for 4), and a squeeze of lime juice. Taste and season with salt and pepper.
• • Divide risotto between bowls. Top with trout. Spoon pepper relish over trout. Sprinkle with scallion greens. Serve with remaining lime wedges on the side.