Speckled Trout Recipe
Pan fried Speckled Trout served atop a shrimp and roasted garlic risotto. Finished with Citrus Beurre Blanc
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Ingredients
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For the Speckled Trout
For the Shrimp and Roasted Garlic Risotto
For the Citrus Beurre Blanc
Method
Preparing the Risotto
- 1
Cook the Aromatics
In a large saucepan, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 2
Add the Rice
Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 3
Add Broth Gradually
Slowly add the chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for about 20 minutes or until the rice is creamy and al dente.
- 4
Incorporate Shrimp and Garlic
During the last 5 minutes of cooking, add the shrimp, roasted garlic, salt, and pepper. Stir until shrimp are cooked through and risotto is creamy.
- 5
Finish with Parmesan
Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning if needed.
Cooking the Trout
- 6
Season the Fish
Pat the speckled trout fillets dry and season both sides with salt and black pepper.
- 7
Pan Fry
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the fillets, skin-side down, and cook for 3-4 minutes. Flip and cook for an additional 3 minutes until cooked through and golden brown.
- 8
Serve
Remove the trout from the skillet and place on top of the shrimp and roasted garlic risotto. Serve with lemon wedges.
Making the Citrus Beurre Blanc
- 9
Reduce the Wine
In a small saucepan, combine the white wine and shallots. Bring to a simmer and reduce until about 1/4 cup remains.
- 10
Finish the Sauce
Remove from heat and whisk in the heavy cream. Gradually add the cold cubed butter, whisking constantly until the sauce is emulsified. Stir in lemon juice and season with salt and pepper to taste.
- 11
Serve
Drizzle the Citrus Beurre Blanc over the trout and risotto before serving.
