Smoked ocean trout risotto with creme fraiche

Classic risotto is given a gourmet twist with the addition of smoked trout, asparagus and creme fraiche.

Recipe «Smoked ocean trout risotto with creme fraiche» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 cups chicken or fish stock or water, 60ml fresh lemon juice, 2 tsp olive oil, 4 purple shallots, finely chopped, 3/4 cup arborio rice , 1 cup dry white wine, 1 bunch asparagus, trimmed, thinly sliced diagonally, 50g sugar snap peas, trimmed, thinly sliced lengthways , 1 tbsp baby salted capers, rinsed, drained, 150g pkt smoked ocean trout, coarsely flaked, 1 tbsp dill sprigs, plus extra to serve, 1/4 cup creme fraiche, 1 tbsp finely shredded lemon rind, Salmon roe, to serve.

Ingredients:

• 2 cups chicken or fish stock or water 
• 60ml fresh lemon juice 
• 2 tsp olive oil 
• 4 purple shallots, finely chopped 
• 3/4 cup arborio rice 
• 1 cup dry white wine 
• 1 bunch asparagus, trimmed, thinly sliced diagonally 
• 50g sugar snap peas, trimmed, thinly sliced lengthways 
• 1 tbsp baby salted capers, rinsed, drained 
• 150g pkt smoked ocean trout, coarsely flaked 
• 1 tbsp dill sprigs, plus extra to serve 
• 1/4 cup creme fraiche 
• 1 tbsp finely shredded lemon rind 
• Salmon roe, to serve 

Instructions

1. Bring stock and lemon juice to the simmer in a small saucepan over medium heat. Reduce heat to very low and keep at a gentle simmer.
2. Heat oil in a heavy-based saucepan over medium heat. Add shallots and cook for 5 minutes or until soft. Add rice and stir for 2 minutes or until grains appear slightly glassy. Add wine and cook, stirring, until completely absorbed. Add 1/2 cup (125ml) stock to the rice and stir continuously with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 15 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Add the asparagus and sugar snap peas and cook, stirring, for 1 minute or until bright green and tender yet crisp. Remove from heat.
3. Add the capers, trout and dill to the risotto and gently fold until just combined.
4. Spoon risotto among serving bowls. Spoon over a dollop of creme fraiche. Top with lemon rind, extra dill and salmon roe, if desired.