Creamy Risotto with Baked Trout and Sun-Dried Tomatoes
Creamy risotto is a classic Italian speciality. Combined with baked trout and sun-dried tomatoes, this recipe from Lidl Kitchen makes a delicious dish that fish lovers will enjoy.
Prep: 50 min
Servings: 4
Energy: 116 kcal per serving
Method
01.
Leave the finely chopped onion to turn translucent in a pan with hot oil. Add the dry, unwashed rice and fry it briefly. Cut the sun-dried tomatoes into smaller pieces and add them to the rice. Pour over the wine and season with salt. Once the wine has evaporated, add the stock so that the rice is lightly covered throughout cooking. Cook for about 20 minutes until tender, then soften with 2 tbsp mascarpone and finish with grated Grana Padano cheese.
02.
Prepare fillets from the washed and dried trout and carefully remove all bones with tweezers. Cut the flesh into 3 to 4 smaller pieces, season them with salt and pepper on both sides and fry them in a hot pan with olive oil, first on the skin side, pressing it down lightly so it cooks evenly. After frying for a while, add a little fresh thyme and a crushed clove of garlic to the trout. Remove the pan from the heat and let the fish rest.
03.
Tip: In the Lidl Culinary Academy, Roman Paulus will show you how to fillet trout.
04.
In a second pan, heat the olive oil, fry the finely chopped garlic, add the washed and dried leaf spinach and after a while remove from the heat. Dry the sautéed spinach on a paper towel.
05.
Place the risotto on a plate and make a small well, into which add the dried spinach. Top with the fried fish, drizzle with the pan juices and garnish with a few fresh spinach leaves. You can also sprinkle the risotto with a few black olives cut in half.
