Roasted Rainbow Trout, Kale, Pea and Courgette Risotto
Trout is so often overlooked here in the UK! It’s a wonderful fish, full of nutrients and is often a lot cheaper than salmon. Here it’s begging to be broken up and mixed in with a creamy risotto.
- 1 onion
- 200g arborio rice
- 1 courgette, diced
- 700ml stock
- 50g kale leaves, wooden stalks removed
- 80g of frozen peas
- 2 trout fillets
- 1 knob of butter
- 50g grated cheddar
How To Make It
Step 1.Dice an onion and fry on a gentle heat with the butter. Add the rice, mix well then add a ladleful of stock, the kale and the diced courgette. Keep adding ladle after ladle until all stock is absorbed
Step 2.Meanwhile, season the trout, place on two slices of lemon on a baking tray and roast at 180 for 10 minutes.
Step 3.Stir the cheese into the risotto and plate up. Arrange the crumbled trout on top of the risotto.
Serve & Enjoy
Trout is rich in omega-3 fatty acids and protein, and there’s some great folate and other vitamins in the kale, peas and courgettes.