Poached Norwegian Fjord Trout with Saffron-Scented Mussels & Lime Risotto | Seafood from Norway
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.
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.seafoodfromnorway.co.uk.
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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