Pan Roasted Trout Fillet with Wild Mushroom Risotto

Sun, 15 October 2017

Ingredients:

4x 180g Trout

For the Wild Mushroom Infusion:

100g wild dry mushrooms

Boiling water

 

For the Risotto:

Large shallot

Clove garlic, smoked

50ml white wine

1 bayleaf and sprig thyme

100g butter

200g risotto rice, oborio is best

100g parmesan, grated

100g fresh wild mushrooms

 

Method:

1.  Place the mushrooms in a container and pour a pint of boiling water over them and cover in clingfilm and leave to infuse for a hour or so.

2.  For the risotto, cook the shallots in a pot with half the butter and garlic and cook gently for 3 mins.

3.  Add the bayleaf and sprig of thyme.  Add in the wine and cook until half of what you put in reduces down.

4.  Add in the rice and stir well to coat each of the grains.  Add in half  the mushroom stock and stir

5.  Cook on a medium heat for approx 12 minutes stirring every few minutes, adding in more liquid as required until the rice is just tender with a little crunch.

6.  Finish with a knob of butter and stir in.  Grate the parmesan and add in half and stir.  Season with black pepper

7.  In a small hot  pan sauté off the fresh wild mushrooms in 2 tbsp of oil for 2 minutes and add these to the risotto

8. To cook the fish, place it skin side down on an ovenproof hot pan with 2 tbsp of vegetable oil for 3 minutes or until the skin is crispy.

9.  Place it into a hot oven for approx 5 minutes with the flesh side up

10.  Remove it from the oven and turn it over so the skin is up

11. To plate up, spoon the risotto on a plate and place the fish on top

12.  Sprinkle the parmesan around it and garnish with fresh wild river watercress and a little drizzle of rapeseed oil