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4 servings | 30 minutes
Sea Trout is a favourite during late spring and summer season. It has a more delicate flavour than wild salmon. Sea trout contains essential vitamins including niacin, vitamin B6, vitamin E, vitamin B12, thiamin, and riboflavin. It is an oily fish with generous amounts of omega-3, vitamins A and E, which are essential for healthy skin.
Ingredients
Sea Trout
4x 180g Sea Trout Fillets
Squeeze of Lemon
Extra Virgin Olive Oil for Frying
Salt and Pepper
Risotto
60g Peas
100g Podded Broad Beans
1 Diced Courgette
60g French Beans, Cut into 1cm Lengths
4 Spring Onions, Cut into 1 cm Lengths
200g Carnaroli Rice
1 Litre Vegetable Stock (Kept Warm)
90g Unsalted Butter
2 Tbsp Freshly Grated Parmesan
1/4 Small Bunch Chopped Parsley
1/4 Small Bunch Chopped Mint
Drizzle of Wild Garlic Oil
Salt and Pepper
Instructions
- Pre-cook vegetables for risotto. Bring a saucepan of salted water to the boil. Add the peas, broad beans, courgette, french beans, and spring onions until just cooked. Remove the vegetables from the boiling water, plunge into cold water, and drain. Keep aside.
- To cook risotto, melt 30g butter in a heavy bottomed saucepan, add the rice and stir for a minute on a low heat. Gradually add the stock, stirring constantly. Ensure the liquid has been fully absorbed before adding more.
- Season the sea trout with lemon, salt and pepper. You can buy sea trout from our fish vans or market stalls! After 10 minutes of starting the risotto, head a non-stick frying pan. Add the olive oil and cook the sea trout, skin-side down for 5 minutes. Turn over and cook for further 3 to 4 minutes. Remove the fish from the pan and keep warm. Keep stirring the risotto, after about 20 minutes, the rice should be almost cooked. Add the vegetables, the remaining butter, parmesan, and herbs. Taste, add salt and pepper if necessary. The risotto should be velvety. If it is stodgy add more stock.
- Serve risotto immediately onto plates, place trout fillets on top, and drizzle with garlic oil.
