Florians risotto with salmon trout and caramelized carrots

Name: Florians risotto with salmon trout and caramelized carrots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3-4 Shallots; 3 TABLESPOONS Olive oil; 400 g Risotto Reis; 1/8 l Sherry fino (pale dry); 1,1-1,2 l Vegetable stock (stock from the glass or instant); 500 g Carrots; 1 sprig of rosemary; 1-2 stem(s) Thyme; 800 g Salmon trout fillet on the skin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 70 g Butter; 3-4 Tsp Vanilla sugar; 75 g grated parmesan cheese; 2-3 TABLESPOONS whipped cream; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3-4 Shallots
3 TABLESPOONS Olive oil
400 g Risotto Reis
1/8 l Sherry fino (pale dry)
1,1-1,2 l Vegetable stock (stock from the glass or instant)
500 g Carrots
1 sprig of rosemary
1-2 stem(s) Thyme
800 g Salmon trout fillet on the skin
7-10 Tbsp Salt
7-10 Tbsp Pepper
70 g Butter
3-4 Tsp Vanilla sugar
75 g grated parmesan cheese
2-3 TABLESPOONS whipped cream
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely dice the shallots. Heat the oil in a large pot and sauté the shallots in it. Add the rice and steam while stirring until it becomes glassy. Deglaze with sherry and 250 ml hot stock and let it boil down while stirring.
2
Add the remaining hot stock little by little and let it simmer at low to medium heat, stirring frequently. At the same time peel and wash carrots and cut them into sticks. Wash the rosemary and thyme and shake dry.
3
Wash the salmon fillet, dab dry and remove any bones. Cut fillets into 8 pieces, season with salt and pepper. Heat 20 g butter in a frying pan and fry the trout fillets on the skin side first, until they are firm and crispy.
4
Turn the fillets and fry briefly (approx. 1 minute) on the meat side. Take out, wrap in aluminium foil and let rest for about 5 minutes. Melt 20 g butter in the hot frying fat and fry the carrots for 2-3 minutes while turning.
5
Sprinkle with vanilla sugar, add rosemary and thyme and let it caramelize for another 2-3 minutes. Season carrots with salt and pepper. After about 25 minutes the rice should be ready: soft but with a firm core.
6
Stir Parmesan and 30 g butter into the risotto and season with freshly ground pepper and possibly a little salt. Fold the whipped cream into the risotto. Place the risotto in deep plates, arrange caramelised carrots and fried trout fillets on top.
7
Serve immediately.