Asparagus risotto with salmon trout
easy
60 mins
60 mins
Ingredients
- 2 medium-sized onions
- 1 Garlic clove
- 1 kg green asparagus
- 4 TSP Broth
- 3-4 Tbsp Butter
- 500 g Risotto Rice
- 400 ml White wine
- 7-10 Tbsp salt and pepper
- 7-10 Tbsp Sugar
- 150 g Parmesan (piece)
- 1-1.2 kg Salmon trout fillets with skin (possibly with
- 7-10 Tbsp fishmonger in advance)
- 3 TABLESPOONS Lemon juice
- 4 TABLESPOONS Oil
- 150 g Whipped cream
- 7-10 Tbsp pink berries
- 7-10 Tbsp Dill
- 7-10 Tbsp Parmesan shavings
Directions
- 1
Peel and finely dice the onions and garlic. Wash the asparagus and cut off the woody ends generously. Cut the asparagus into pieces.
- 2
Bring a good 1.2 l water and stock to the boil. Fry onion and garlic in hot butter. Steam the rice briefly. Add wine, bring to the boil. Simmer over low heat, stirring frequently, until the wine is almost absorbed.
- 3
Then add the stock little by little. Pour in only when the rice has absorbed the liquid. Simmer open for approx. 30 minutes, stirring frequently.
- 4
Steam the asparagus in a little salted water with a little sugar for about 5 minutes. Drain. Grate parmesan.
- 5
Wash the fish, dab dry, cut in half. Cut skin slightly. Season with lemon and salt. First fry in hot oil on the skin for 2-3 minutes until crispy. Turn and fry at low heat for another 1-2 minutes.
- 6
Take out, keep warm.
- 7
Fold cream, asparagus and parmesan into the risotto and heat. Season to taste. Cut the trout fillets into portions. Arrange on the risotto. Garnish with pink berries, dill and parmesan.
Nutrition Facts
660 kcal
53 g
28 g
37 g
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