… Celery Risotto and Char Caviar
Serves 4 people
- 4 pieces brown trout (filleted)
- lemon juice, olive oil
- 80 g char caviar
- 4 tablespoons sour cream
- 2 shallots (finely diced)
- 20 g butter
- 200 g risotto rice (Acquerello)
- ½ l vegetable stock
- 100 g celery (diced)
- white wine, olive oil, Pernod
Sauté the finely dices shallots in butter, then add the risotto rice and allow also sauté briefly. Add the white wine, then add some of the vegetable stock, allow to simmer and, whilst constantly stirring, add the remaining stock bit by bit, until the rice is cooked. Shortly before assembling the dish, add the diced celery, a dash of olive oil and Pernod, then season to taste with salt and pepper.
Season the trout filets with salt, pepper and lemon juice, then roll them up. Vacuum pack the rolls with a dash of olive oil, then cook in steam for 3-4 minutes at 95°C. (If you do not have access to vacuum packaging, the rolled filets can be wrapped in clingfilm individually, tightly twisted at each end.)
Assemble the risotto on your plate, then place the rolled filet in the centre, add a tablespoon of sour cream and place the char caviar on top.