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Ocean trout on roquette risotto and oyster mushrooms

Ocean trout on roquette risotto and oyster mushrooms


Serving size: Serves 1
Cuisine type: Italian, Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Lunch, Main
Favourite flavours: Pasta, Seafood

Ocean trout on roquette risotto and oyster mushrooms, mushroom, trout, seafood, dinner, main, lunch
INGREDIENTS

180g ocean trout fillet, skinless
1 tablespoon olive oil
salt and pepper

Risotto
70g arborio rice
1 teaspoon finely chopped onion
20g roquette, roughly chopped
10g butter
200ml vegetable stock
½ tablespoon parmesan cheese, grated
dash white wine
100g large oyster mushrooms, sliced
pinch of chopped garlic
juice ¼ lime
dash of olive oil

METHOD

In a small frying pan over a medium heat cook butter and onions for 5 minutes until softened.

Add rice and stir until transparent. Add wine and stock and keep stirring for 20 minutes until rice is “al dente” with a little hard centre. Finish with parmesan and chopped roquette.
Season trout with salt and pepper; pan-fry with olive oil for 1 minute each side. Remove trout from pan and set on top of risotto.

In a medium bowl combine oyster mushrooms, garlic and lime juice. Season with salt and pepper and toss to combine.

To serve place mushrooms onto trout.

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