- 1 bunch fresh dill
- 4 boneless rainbow trout
- Salt and pepper
- 1/2 cup extra virgin olive oil, divided
- 1 small yellow onion, diced
- 2 cups of white wine
- 2 cups of chicken stock
- 1/2 cup of unsalted butter
- 1 cup of heavy cream
- 1 medium fennel bulb
- 3/4 cup Frog Hollow Farm Meyer Lemon Marmalade
About this recipe
Finely chop the dill and set aside. Season the skin side of the trout with salt and pepper, then turn over the fish and season the flesh side with salt, pepper and cover generously with fresh dill. Place the fish in the refrigerator.
In a medium stockpot over medium heat, add 1/4 cup of the olive oil and 2 cups of Arborio rice and sauté for 2 minutes. Add the diced yellow onion and continue to cook for another 2 minutes. Add the white wine and chicken stock a half cup at a time until fully incorporated – about 15 minutes – testing to see that the rice is fully cooked. Season with salt and pepper, add the butter and cream and stir together until creamy. Place in covered serving dish.
Thinly slice the fennel bulb and add the remaining 1/4 cup of olive oil and sauté for 2 minutes. On a flat-top grill or in a sauté pan over medium-high heat, add the trout flesh side down and cook from about 2 minutes. Then turn the fish to its skin side and continue to cook for another 3 minutes.
Add finished risotto to the center of the plate, place the fish to the side of risotto, top with 2 tablespoons of Frog Hollow Farm Meyer lemon marmalade and garnish with the sautéed shaved fennel.