Sea Trout, Asparagus and Potato Risotto
This Sea Trout with Asparagus, Potato Risotto and a Tomato Butter Sauce from Galton Blackiston is stunning! It is made with new season asparagus!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Blender
- Fine-mesh sieve
- Saute pan
- Saucepan
- Pot
- Skillet
- Colander
- Whisk
- Chef's knife
- Cutting board
- Microplane
- Ladle
- Wooden spoon
- Measuring spoon
- Kitchen scale
- Stove
- Mixing bowl
- Spoon
Ingredients
- 4 sea trout fillets
- 50g butter
- 275ml (10fl oz) whipping cream
- 5 potato, preferably Maris Pipers
- Splash of rapeseed oil for frying
- 100g (4oz) cubed pancetta
- 50g (2oz) butter
- 2 shallots peeled and very finely chopped
- 1 clove garlic, peeled and chopped and grated
- 50g (2oz) freshly grated parmesan
- Approx. 2 ladles white chicken stock
- 1 tbsp each chopped parsley, snipped chives and chopped tarragon
- Salt
- freshly ground pepper
- 450g (1lb) vine-ripened tomatoes
- 75g (3oz) unsalted butter
- 1 tsp caster sugar
- pepper
- 1 bunch asparagus
- 15g butter
- Chive oil (optional)
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