Pan-Fried Trout, with Pea & Lemon Risotto with Hollandaise Sauce

Recipe by Tebogo Mabye

Ingredients:

  • 200g risotto rice
  • 850g vegetable stock
  • 2 Tbsp non-alcoholic white wine
  • 50g frozen peas
  • 100g parmesan cheese, grated
  • juice and zest 1⁄2 lemon
  • 3 eggs yolks
  • 1 Tbsp lemon Juice
  • 1 tsp Dijon mustard
  • ¼ tsp cayenne Pepper
  • ½ cup butter
  • 500g trout portion

How To Make Pan-Fried Trout, with Pea & Lemon Risotto with Hollandaise Sauce

  1. For the pea & lemon risotto:
    Heat a large saucepan over a medium heat, add in rice and allow it to toast for about 1 minute, stirring constantly. Add 1 cup of stock into the pan, stir and cook until the stock has been absorbed by the rice, reduce heat and add in the rest of the stock and a dash of non-alcoholic white wine, cook further for about 15 – 20 minutes. Stir in the peas and cook for a few minutes, then remove from the heat add in cheese, lemon juice and seasonings.
  2. For the pan-fried trout:
    Season the trout with salt & pepper on both sides, then heat a non-stick skillet over medium heat, place the fish into the pan flesh side down for minutes to create a nice crust, then carefully flip the trout and add in 1 ½ Tbsp of butter directly on top of the fish, cover and cook for 2 – 3 minutes.
  3. For the hollandaise sauce:
    Heat the butter in the microwave for about 1 minute until hot and melted, then over a double boiler, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Gradually whisk the hot melted butter into the egg mixture until fully combined and smooth.
  4. Spoon the risotto into a serving plate or bowl, top with grated parmesan, pan-fried trout and lastly spoon over a generous amount of hollandaise sauce, Enjoy!