Ocean trout on roquette risotto and oyster mushrooms
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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