This dish is based on a dish we had in Switzerland. The Swiss dish was slightly different to ours – the grain of the rice was much smaller and it was served with a foam. We enjoyed it that much we wanted to make it at home. We both really loved the braised lettuce something we never tried before, giving the dish colour and flavour it really did work.
This dish is very simple but tastes fantastic and is very easy to do. If you are entertaining why not try and do restaurant looking food in your home for friends and family, it is really enjoyable!
Pan Fried Rainbow Trout with Braised Lettuce and Dill Risotto
Ingredients
- 2 fillets trout
- 2 lettuce hearts cut in half
- 1/2 onion
- 10 baby tomatoes cut in half
- 30 g Parmesan cheese
- bunch fresh dill
- 1 clove garlic
- 100 ml white wine
- 1/2 l fish stock
- 1/2 l vegetable stock
- 180 g risotto rice
Instructions
- Fry the onions in your risotto pan
until soft. Add the chopped garlic and wine then fry for a minute, then add your risotto rice. Keep adding your stock until the rice is soft. Make sure you keep stirring at all times, adding the stock little by little.
- Add the fresh dill and parmesan cheese and continue to stir.
- Once your risotto is nearly done add the tomatoes. Add the half lettuce hearts to a frying pan with a knob of butter and fry them face down for a couple of minutes. Season well with salt and pepper. Add a ladle of cold water and cover for 5 minutes to steam.
- Season the trout with salt and pepper and add to a frying pan skin side down with a tiny bit of sunflower oil. Cook until pink. Serve the trout on the bed of risotto with fresh dill and the lettuce hearts on the side.
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