Smoked Trout Risotto
This is based on kedgeree principles but made in a risotto style…. so the best of Indian flavours with Italian finesse (but no cheese). You can of course change up the ingredients to suit but smoked fish is the key element here. I used to make kedgeree for Sunday brunch many years ago, using smoked mackerel and with the traditional boiled eggs in it. This is similar but with risotto influences and just as nice for brunch or dinner. Serve with a glass of crisp, cold Sauvignon Blanc.
a whole smoked trout
8 asparagus spears, boiled until tender
1/2 cup peas (fresh or frozen)
6-8 brussel sprouts, roasted in the oven until caramelised
approx 2 cups risotto rice
1 litre vegetable stock
1 – 1 1/2 tsp curry powder
1/2 tsp turmeric
nobs of butter
Cook asparagus in boiling water until tender, remove to cool. Cut each spear in half.
Slice brussel sprouts in half longways and roast in the oven, drizzled with olive oil. Allow to blacken slightly until caramelised. Remove from pan to cool.
Add vegetable stock to a pot and warm gently (you will use a ladle to spoon the stock into the rice later in the recipe).
Add a nob of butter to a pan and melt. Add onion and cook until translucent. Sprinkle the rice into the pan and add another nob of butter. Stir rice and onion for about 5 mins, adding curry powder and turmeric.
Turn heat down to a simmer.
Add a ladle of vegetable stock to the pan to begin to cook the rice.
Allow stock to cook away before adding another ladle.
Slowly ladle the stock into the rice mixture one ladel full at a time, taking about 35-40 mins in total to cook the rice. Stir occasionally and ensure it does not stick to the bottom of the pan.
Once the rice is fluffy and the stock has all been used, add a couple of nobs of butter to make the mixture creamy. Add peas, asparagus, brussel sprout leaves (tear the leaves off the sprouts) and smoked trout torn into pieces. Season with salt & pepper. Stir gently.
Serve with cherry tomatoes baked on the vine in the oven if desired.