Sea trout with spring vegetable risotto and rocket
Made at Caprice Holdings | Serves 4
4 x 180g sea trout fillets, pin-boned
40ml extra virgin olive oil
Salt and freshly ground black pepper
For the spring vegetable risotto
200g carnaroli rice
1 litre vegetable stock
60g peas, shelled
100g broad beans, shelled
1 courgette, diced
60g French beans, trimmed and cut into 1cm pieces
4 spring onions, cut into 1cm lengths
¼ small bunch flat leaf parsley, chopped
¼ small bunch mint, chopped
90g unsalted butter
2 tbsp grated Parmesan
Salt and ground white pepper
Bring a saucepan of salted water to the boil. Add all the vegetables in turn until just-cooked. Remove with a slotted spoon, plunge into cold water and drain. Keep to one side.
For the risotto
Using a heavy-bottomed saucepan, melt 30g butter, add the rice and stir for a minute on a low heat with a wooden spoon. Gradually add the stock (a good quality cube is fine) a little at a time, stirring constantly and ensuring each addition of liquid has been fully absorbed before adding the next.
Season the sea trout. 10 minutes after starting the risotto, heat a non-stick frying pan. Add a splash of olive oil and gently cook the seasoned trout, skin side down for 5 minutes. Turn over and cook for a further 3 to 4 minutes. Remove from the pan and keep warm. Continue to stir the risotto. When the rice is almost cooked (after about 20 minutes), add the vegetables and the rest of the butter, Parmesan and herbs. Check the seasoning and correct if necessary. The risotto should be moist and velvety but not stodgy (you can always add more stock).