Ingredients

Risotto 3 cups Fresh green peas 2 tablespoons Pure Cream ½ Onion chopped fine 2 tablespoons Butter 1 Garlic Clove 2 tablespoons Olive Oil 1 tablespoon Butter 1 g Dry White Wine 2 tablespoons Grated Parmesan Juice of half a Lemon 1 tablespoon Mint chopped 1 tablespoon Chopped Dill 1 tablespoon extra Butter sea salt cracked pepper ¼ tablespoon Dill chopped 1 tablespoon aged Balsamic vinegar 3 tablespoons Extra Virgin Olive Oil Dill for Garnish Salmon Roe for Garnish - Optional 1½ cups Risotto Rice Arborio 4½ cups chicken stock boiling Zest of 1 orange Rainbow Trout 4 x 150 gram pieces of Rainbow Trout fillet or brown trout, ocean trout,red mullet

Description

RisottoCook The Peas In Lots Of Salted Boiling Water For 30 Seconds (you Want Them To Still Have A Bit Of Crunch To Then) Then Refresh Under Cold Water Or Into Ice Slurry Then Drain Off Excess Water. Blend ½ The Peas With The Cream And Season With A Bit

View Full Recipe