Sea Trout with Enoki Mushrooms and Red Beet Risotto

Ingredients

• 1 Shallot
• 50 g grated Parmesan
• 100 ml dry white wine
• 700 ml broth
• 3 tbsp butter
• 200 g arborio rice
• Salt
• Pepper (freshly ground)
• 1 bay leaf
• 1 piece lemon zest
• 200 g red beet (peeled and diced)
• 4 pieces sea trout fillet (about 125 g each)
• clarified butter
• 2 tbsp lemon juice
• 50 g enoki mushrooms
• red watercress (for garnish)

Instructions

1. 1.

   For the risotto, peel and finely chop the shallot. Heat 1 tsp of butter in a pot, sauté the shallot until translucent, then add the arborio rice and stir until it turns translucent. Pour in half of the wine and let it evaporate completely. Repeat with the remaining wine, then add enough broth to just cover the rice along with the red beet, bay leaf, and lemon zest. Stir occasionally until almost all liquid has evaporated, add a bit more broth, stir, and continue cooking until the broth is exhausted and the rice is tender yet firm (about 20‑25 minutes). Remove the lemon zest and bay leaf, fold in the parmesan and remaining butter, and season with salt and pepper.

2. 2.

   Toss the fish fillets with lemon juice and let sit for 10 minutes. Pat dry, season with salt and pepper, then sear skin-side down in clarified butter until golden brown, flip and cook the other side. Clean the enoki mushrooms and sauté briefly with the fish.

3. 3.

   Plate the risotto into bowls and arrange the trout fillets on top, garnishing with enoki mushrooms and a sprinkle of red watercress.