This delicious baked trout recipe combines crispy baked trout with an herby pea risotto, chanterelle mushrooms, and leeks. You can use red mullet, ocean trout, or rainbow trout instead of the brown trout if you like. Any of these fish would be just as good.
The risotto is especially rich and creamy and the combination of green peas, herbs, parmesan, white wine and more give it a delicious flavor and texture. Risotto should be stirred frequently, if not all the time, for the best results.
The fish is kept deliberately plain, moistened with a little butter and seasoned with salt and pepper, because the pea risotto has such a complex and delicious flavor, and making the fish too complex-flavored might result in a clash with the green pea risotto. Brown trout has a subtle yet unique flavor which goes very nicely with the risotto.
Because of the gorgeous presentation of this dish, along with the beautiful colors and amazing flavor, you might like to save this for a special occasion, perhaps practicing it once beforehand. This is not a difficult recipe to prepare, but it is an unusual way to prepare trout, offering a fragrant, tasty and distinctive flavor. It is a recipe you will want to make more than once.
- 4 brown trout filets, 6 oz each
- 1 ½ cups Arborio risotto rice
- 4 ½ cups boiling chicken stock
- ½ finely diced yellow onion
- 2 tablespoons heavy cream
- 2 cups fresh green peas
- 4 tablespoons melted butter
- 2 tablespoons grated parmesan
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped chanterelle mushrooms
- ¼ sliced leek
- 1 minced garlic clove
- 1 glass dry white wine
- Pinch each of dried dill weed and dried mint
- Juice of half a lemon
- Balsamic vinegar, for garnish
- A few baby salad leaves, for garnish
- Salt and black pepper, to taste
- Boil the peas in salted water for half a minute, and then rinse them under cold water and drain off the excess.
- Mash half the peas with the cream and add a little salt and black pepper to the mixture.
- Sauté the garlic and onion in 2 tablespoons of the oil and half the butter in a big pot until they are soft.
- Add the rice and cook for a few minutes, until all the rice is coated with the oil and butter.
- Add the wine and cook, stirring, until it has almost evaporated.
- Add enough of the stock to just cover the rice and turn the heat down to moderate, stirring the risotto frequently.
- When most of the liquid is absorbed, add another cup of stock. Repeat until all the stock is used and the rice is tender but still firm.
- Rub the remaining butter over the trout and sprinkle salt and pepper over it. Put it in a baking dish.
- Bake the trout for 10 minutes or until it is done.
- Fold the rest of the whole peas into the risotto, with the creamy mashed pea mixture, parmesan, remaining butter, lemon juice, mint, dill weed, salt and black pepper.
- Sauté the mushrooms and leek in the remaining oil in a small skillet for a few minutes.
- Divide the risotto between 4 serving plates and drizzle some balsamic vinegar around it.
- Top the risotto with the mushrooms and leek, baked trout filets and baby salad leaves.
You can see how adding some baby lettuce leaves and exotic mushrooms adds an elegant and gourmet look to this easy baked fish recipe. Brown trout has a beautiful flavor and this creamy, rich risotto makes a wonderful accompaniment. The mushrooms and leeks add even more flavor and the balsamic vinegar is a simple garnish but a sweet and mouthwatering addition. This baked brown trout recipe makes a lovely dinner and you are sure to impress your dinner guests if you serve them this beautiful recipe. Perfect risotto can take practice though, so you might want to experiment with this dish before cooking for a group of people.
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