Poached Norwegian Fjord Trout with Saffron-Scented Mussels & Lime Risotto
An exotic dish packed with flavour and aroma from the nuttiness of the Fjord Trout and saffron to the fresh lime in the creamy risotto.
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Cooking tools:
- Microplane
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Measuring spoon
- Plate
- Serving platter
- Pot
- Spoon
Ingredients
- 600 g Norwegian Trout fillet, skin and boneless
- 8 mussels
- 500 ml fish stock
- 1 bunch flat leaf parsley
- 60 ml double cream
- 1 shallot
- 135 g butter
- 300 g risotto rice
- 900 ml fish stock
- 2 tbsp lime zest
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