Trout Risotto

0
Average: 0 (0 votes)
(0 votes)
Trout Risotto

Trout Risotto - Trout Risotto

share Share
print
bookmark_border Copy URL
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
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
How healthy are the main ingredients?
parsleyonionsalttroutSage

Preparation steps

1.

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.

2.

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.

3.

Put portions of risotto in preheated deep plates, sprinkle with coarsely ground pepper and put trout on top. Garnish with sage to taste.