Fried Trout with Spelt Risotto

4.5
Average: 4.5 (2 votes)
(2 votes)
Fried Trout with Spelt Risotto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the risotto
1 onion
200 grams Rutabaga
1 carrot
3 tablespoons butter
250 grams Spelt berries
500 milliliters Broth
1 bay leaf
1 garlic (peeled, to taste)
2 tablespoons chopped parsley
For the trout
4 Arctic Chars
lemon juice (for drizzling)
salt
freshly ground peppers
Pastry flour (for dredging)
clarified butter (for frying)
4 Lemon wedge (for serving)
For the sauce
1 onion
3 tablespoons butter
2 tablespoons Pastry flour
100 milliliters Sparkling wine
200 milliliters Broth
200 milliliters Whipped cream
salt
white peppers
How healthy are the main ingredients?
Whipped creamparsleyonioncarrotgarlicsalt

Preparation steps

1.

For the risotto: Peel and mince onion. Peel and dice rutabaga and carrot.

2.

Melt butter in a pan and sauté onions. Add rutabaga and carrots and sauté. Deglaze with broth, add bay leaf, garlic and spelt and simmer for about 20 minutes, until vegetables are soft. Remove bay leaf and garlic, then stir in parsley.

3.

For the trout: Heat a little butter in a pan. Rinse trout and sprinkle with lemon juice. Season with salt and pepper and dredge in flour. Fry, skin-side down, in hot butter until golden brown, about 3 minutes. Then flip and finish cooking. Remove from pan and keep warm. 

4.

For the sauce: Peel and mince onion. Melt butter in a pan, sauté onion. Dust with flour and continue to sauté. Deglaze roux with sparkling wine and broth. Add about 2/3 of the cream, let it boil, stirring constantly. Season with salt and pepper and simmer for about 5 minutes. Stir in remaining cream before serving and froth with an immersion blender.

5.

Plate risotto and top with trout. Drizzle with sauce and serve garnished with lemon slices