Trout Risotto

Ingredients

• 250 g Risotto rice
• 1 onion
• 1 tbsp butter
• 300 ml white wine
• 600 ml fish stock
• 2 tbsp chopped parsley
• Salt
• Pepper
• 2 trout fillets
• 2 tbsp lemon juice
• 1 tbsp flour
• 4 tbsp oil
• 1 sage leaf

Instructions

1. 1.

   Peel the onions, halve them and dice finely. Sauté the onion in a pot with butter until translucent, add the rice and briefly stir. Deglaze the rice with some white wine, season and, while stirring occasionally, pour in remaining white wine and stock until the rice is cooked but still creamy and slightly firm. Before serving let the parsley wilt briefly and adjust seasoning.

2. 2.

   Clean the fish into pieces, acidify with lemon juice, salt, pepper and coat lightly with flour. Heat oil in a pan and add fresh sage leaves. Sear the trout pieces skin-side down for about 3 minutes, then flip, remove from heat and allow to finish cooking.

3. 3.

   Serve the risotto in pre-warmed deep bowls, sprinkle with coarsely ground pepper and place the trout fillets in the center. Use the sage as garnish.