Salmon Trout on Pea Risotto

half an hour, simply Whisk about half of the peas with a tiny bit of stock to a puree. Peel and finely dice the shallots. Sauté shallots in butter, add long grain rice and sauté until translucent. Extinguish with white wine and fill up with enough boiling hot chicken stock to completely cover the long grain rice. Make at moderate temperature, stirring repeatedly and pouring hot stock. After about 18 minutes stir the pea purée into the risotto.

While the risotto is cooking, season the salmon trout fillets with salt, pepper and juice of one lemon. Place fish on a baking sheet coated with olive oil. Cover with plastic wrap and cook in the oven at 80 degrees for about 12 minutes.

Sauté the remaining peas with the chopped pea pods in a little butter, pour in some stock and briefly cook gently. Season the peas with chopped chervil, chopped mint, salt and freshly ground pepper.

Arrange the salmon trout fillets on the risotto, and garnish with the peas and pea pods.

Drink:

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