Smoked trout, camembert, dill risotto with crispy skin croutons
This creamy smoky dish takes a while to make, but it’s worth it. Pour yourself a glass of wine, put on some tunes (I listened to Hill Top Hoods Walking under Stars) and relish some time out in the kitchen. Your time.
Prep time 15 minutes
Cooking time 50 minutes
I whole smoked trout
20 grams butter, roughly chopped
Splash of olive oil
1 leek, washed, sliced
1-2 bird’s eye chilli, sliced
2 cups Arborio rice
4 cups (1 litre) stock (use your preferred stock: fish, chicken or veg works well)
½ cup warm water
½ a block of round camembert (roughly 60-65g), roughly chopped
1/4 cup fresh dill, chopped
½ cup grated Grana Padano or parmesan
1 tbs coconut oil
2 tbs flat leaf parsley, chopped
- Carefully remove the skin from the trout. Try to lift it in one big sheet, if you can, or keep it in fairly big pieces. Put on a plate and set aside. Carefully debone the trout – watch for the small bones that live near the fins as well. Trout is quite bony so it pays to remove the flesh gently and look for bones. Place flesh in a bowl and set aside.
- Melt the butter and splash of oil (I use this to stop the butter burning) in a large pot over medium-high heat. Once butter has melted add in leek and chilli. Cook, stirring occasionally, for 5 minutes or until leek has softened. Stir in rice. Cook, stirring, for 5 minutes.
- Pour in one cup of stock and stir. Turn temperature down to medium. Let the stock start to simmer and stir occasionally as the rice begins to soak up the stock. Keep stirring when necessary for about 15 minutes. Crank up the tunes and have a bit of a dance. ‘I’m a ghost’ is a good on by Hill Top Hoods. It should then be time to add another cup of stock (if you have needed to add some as you’ve been going, that’s ok – as long as the sauce is thickening, rice expanding and it’s not burning on the bottom).
- When ready, add the last cup of stock and stir. Let the rice absorb – should take another 15 minutes or so. Add ½ cup of water if rice is getting dry. I prefer my rice to be a little crispy so if you like yours to be really soft, add one cup of water). Add peas and camembert, stir.
- Keep stirring for about 10 minutes or until the camembert has melted. Turn the heat to low. Add trout, dill, ¼ cup of parmesan. Stir until heated through. Place lid on the pot and remove the pot from the heat so it can sit and absorb any more liquid.
- Heat a flying pan on medium-high heat. When pan is hot, add coconut oil. Wait until the oil is hot and smoking. Add trout skin, flesh side down. Cook for 3-5 minutes until bubbly and starting to crisp. Turn over. Cook for 5 minutes. Or until crispy and flaky. Remove from pan and cut or snap, depending on consistency, into bite size and a little bigger pieces.
To serve, divide risotto between plates, top each with a quarter of the crispy trout skin, sprinkle with some grana padano and parsley. Enjoy with a smooth Pinot Noir (if desired 😉