Trout Risotto
Trout Risotto - Trout Risotto
Ingredients
- For risotto
- 250 grams Arborio rice
- 1 onion
- 1 Tbsp butter
- 300 milliliters white wine
- 600 milliliters fish stock
- 2 Tbsps chopped parsley
- salt
- peppers
- For fish
- 2 trout
- 2 Tbsps lemon juice
- 1 Tbsp Pastry flour
- 4 Tbsps vegetable oil
- Sage
Preparation 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.
