Posts tagged ‘trout’

January 6, 2011

Sage Butter Trout w/ Pumpkin Risotto

i’ve had a container of kobacha squash in my freezer since october. taking advantage of the recent cold weather to use it. it’ll be warm again before you know it! and by that i mean uh, February.

or next week. hard to tell sometimes in this city.

INGREDIENTS (serves 2, w extra risotto to spare)

trout:

  • ~1/2 lb steelhead trout
  • 1 tbs butter
  • fresh sage
  • truffle salt

risotto:

  • 1 cup arborio rice
  • handful of crimini mushrooms
  • 1-2 handfuls of spinach, stems removed
  • 1 clove garlic
  • 1/2 cup pumpkin, cooked and pureed (other squash varieties work as well)
  • 3 cups chicken stock
  • 1/2 glass white wine
  • cheese, grated. i used a hard gouda
  • nutmeg

INSTRUCTIONS:

risotto:

  1. heat pan on high. add tbs olive oil. fry garlic until fragrant. add and saute mushrooms until soft. remove from heat.
  2. in a small saucepan (i used the same saucepan to saute the mushrooms), heat chicken stock. reduce heat and keep on simmer.
  3. toast rice in dutch oven over medium heat
  4. spoon in a ladle of chicken stock. stir.
  5. once liquid is mostly absorbed, ladle in more stock. repeat. stirring constantly.
  6. taste rice. once it is a little harder than al dente, add mushrooms, pumpkin puree, and spinach. stir and add more chicken stock if needed to thin it out. sprinkle in a pinch or two of nutmeg. salt to taste.
  7. add white wine. stir and let rice absorb excess liquid. cover and set aside while preparing trout

trout:

  1. in a large frying pan, heat olive oil on high.
  2. salt and pepper trout on both sides.
  3. reduce heat to medium high. place trout in pan, skin side down. ~5 min until fish is cooked about half way up from the bottom.
  4. flip and continue frying ~3 min.
  5. add butter to pan, along with sage leaves. coat fish in sage butter. remove from heat.
  6. throw away sage leaves and plate trout over risotto, skin side up. sprinkle on a pinch of truffle salt. top with fresh sage leaves for garnish.

my sage leaves were also dug out from the back of my freezer. hopefully that helps explain why they are a lovely shade of ashy grey. (: