Sea Trout over Risotto

Sea Trout over Risotto

Been missing fish. I usually have a high seafood diet and I just love fish. Lately I have been on an Asian food binge.. which is still on going... but I'm starting to break it, with stuff like this fish and risotto type-deal. Something I would consider simple... Yes risotto is simple, at least for me, and that is a later post...

Ingredients
-Sea Trout Fillets
-Arborio Rice
-Onion
-Wine
-Cream
-Chicken Stock

Creation

So the risotto type deal. Why 'type-deal?' Cause I realized I had no butter and didn't want to add cheese. Yes I'm one of those 'cheese and seafood don't mix' people.

Toasting the rice

It'll turn more translucent when it is done. Then add wine and let it completely boil away.

All boiled away.

Now to add the broth one ladle at a time, while constantly stirring. Meanwhile gotta get the fish going as risotto is best served right from the pan. 

Nice looking Sea Trout fillets seasoned with S&P

Scored so they don't curl. Don't you just hate it when fish curls? Well scoring will prevent that. Make sure your knife is very sharp or you'll end up putting to much pressure on the fish which mean you could cut to deep and then bad things happen...

See no curling...

But there is some sticking. Skin touch a part of the pan that the oil didn't cover. Make sure to cover the entire pan.

Yeah...

While this is finishing up time to finish the risotto type-deal, by adding cream once the rice is done and serve. Thanks to my skin fail I had to try and hide the skinless section so it would look good. It has to look good right?

Probably didn't notice the missing skin before did you?

Now that is simple.. right? It will be once I go into more detail about the risotto, because risotto is...