Create and Cook 2011: Roasted Trout with Watercress Risotto - Serves 2
500ml fresh fish stock
300ml dry white cooking wine
15ml olive oil
150g Arborio risotto rice
2 medium tomatoes, skinned and diced
½ lemon, grated zest and juice
Salt and ground black pepper
100 -150g trout fillets
Juice ½ lemon
Salt and black pepper
2tbsp Pollen Organics Watercress and Lemon Pesto
1tbsp white breadcrumbs
1tbsp Lyburn Winchester mature cheese, grated
Watercress for garnish
Pre heat the oven 200°C/Gas mark 6.
Simmer the stock and wine in a saucepan.
Pour the oil into a large frying pan, and stir in the rice, cook for 1 minute until the rice is coated well in the oil.
Add the stock slowly, stirring continuously until the stock is absorbed, and the rice is just cooked. Remove from the heat. Put a lid on to keep the risotto warm.
Line a baking tray with foil, and brush with oil. Trim the trout fillet and place on the baking tray. Drizzle with the lemon juice, and season with salt and black pepper. Mix together the pesto and breadcrumbs. Spread on top of the trout fillets, and sprinkle on the grated cheese.
Put into the oven for 10–15 minutes, until crisp and golden.
Stir the lemon rind, and tomato flesh into the warm risotto.
To serve: put the risotto onto two plates and place the trout fillets on top. Garnish with some watercress.