Pan‑fried Trout with Champagne Sauce and Grünkern Risotto

Ingredients

• 1 onion
• 200 g turnip
• 1 Carrot
• 3 tbsp butter
• 250 g grünkern
• 500 ml hot broth
• 1 bay leaf
• 1 garlic clove (peeled; optional)
• 2 tbsp chopped parsley
• 4 trout fillets
• lemon juice (for drizzling)
• Salt
• ground pepper
• flour (for coating)
• clarified butter (for frying)
• 4 lemon wedges (for garnish)
• 1 onion
• 3 tbsp butter
• 2 tbsp flour
• 100 ml champagne
• 200 ml broth
• 200 ml heavy cream
• Salt
• white pepper

Instructions

1. 1.

   For the risotto, peel and finely dice the onion. Peel and finely dice the turnip and carrot.

2. 2.

   In a pot melt the butter and sauté the diced onion until translucent. Add the grünkern and vegetables, stir, then pour in the broth, add the bay leaf and garlic, and simmer gently for about 20 minutes until the grünkern is tender yet firm. Remove the bay leaf and garlic, fold in the parsley.

3. 3.

   Heat clarified butter in a pan. If needed, clean the fillets, drizzle with lemon juice, season, coat lightly in flour (tapping off excess), then place skin‑side down in the hot fat and cook for about 3 minutes until golden brown, flip and finish cooking.

4. 4.

   For the sauce, peel and finely dice an onion. Melt butter, sauté the onion until clear, sprinkle with flour and let it toast. Gradually whisk in champagne, broth, and about two‑thirds of the heavy cream; bring to a boil while stirring, season, then simmer for about 5 minutes. Before serving, stir in the remaining cream and blend with an immersion blender until silky.

5. 5.

   To plate, first spoon risotto onto plates, arrange trout fillets on top, pour sauce over, and place lemon wedges on the fish.