Trout is a wonderful fish, rich in omega-3 oils, vitamins but less fatty than salmon. Perfect simply cooked suits acidity and freshness in its accompaniments and wine.
This recipe does not contain butter or parmesan so perhaps not a classic risotto but the rice and cooking method used are that of risotto as I prefer the texture and consistency.
I found the ‘Emmetros Logos’ rose by Tsantali in Northern Greece, a perfect partner for this dish. Made with Syrah and Xinomavro grapes, it has a beautiful clear colour, fine aromas and refreshing acidity. I was not crazy about it when I tried it on its own but loved it with the fish. It would suit salmon beautifully too!
Ingredients (serves 4)
- A side of trout or 4 steaks, weighing 500-550g in total
- 1 banana shallot, finely chopped
- 1 fennel bulb, finely chopped
- 2 celery stalks, finely sliced
- 50ml ouzo (you may substitute with dry white wine)
- Extra virgin olive oil, approx. 30ml
- 200g Carnaroli (risotto) rice
- 100ml dry white wine
- 750ml fish or vegetable stock
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped fennel fronds, or dill
- ½ tsp toasted and crushed fennel seeds
- 1 lime, juice and zest
Method
Preheat the oven to 180 0C.
Line a baking tin with some parchment. Pat dry the trout and season withs sea salt and freshly ground black pepper. Drizzle with a couple of tbsp olive oil, the ouzo or wine and sprinkle with the fennel seeds. Bake for 15-18 minutes depending on thickness.
While the trout is baking, put the stock in a pan and keep on a low simmer.
Bring a sauteing pan to a medium heat. Add 2-3 tbsp olive oil and the shallot. Stir and cook for a minute or two stirring continuously. Add the chopped fennel and celery and continue cooking till the vegetables are translucent. Add the rice, stir for a couple more minutes and add the wine. Let it evaporate and start adding the stock a ladle full at a time. Continue for about 20 minutes till the rice is creamy. Season with salt and pepper, drizzle with half the lime juice, lime zest and chopped fennel fronds and mix.
At the point of serving, sprinkle the chives over the trout and drizzle with the remaining lime juice and zest and a little more olive oil.
Enjoy with a chilled glass of Emmetros Logos or other crispy rose!