Pan Roasted Trout With Shrimp Risotto

Thanks for understanding my playing hookey yesterday. Today this recipe is really special and would make a great celebration dinner for whatever the occasion.

This would make a lovely dinner “just because’. Don and I do this once in awhile and it is a wonderful way to enjoy an unexpected date night. I set the table complete with fresh, white napkins and rings, lit candles, flowers (sometimes just silk flowers) and special place mats. In any of my recipes,  you can use Salmon if  you prefer. Just sayin’.

  • 5 cups fish stock (chicken stock if you don’t have any)
  • 2 tbsp. olive oil
  • 1/2 cup chopped onion
  • 1 tsp. chopped garlic
  • 1 tsp. fresh thyme
  • 1 lb. large shrimp, peeled and cleaned
  • 2 tbsp. butter
  • 1  1/2 cups Arborio rice
  • 1/4 – 1/2 cup white wine
  • 2 tbsp. Italian parsley, chopped
  • 1 bunch baby spinach, washed, stems removed and excess water removed
  • 4 -6 oz. trout fillets
  • fig balsamic vinegar for drizzle

Here you can pour yourself a coffee or glass of wine…..and start by bringing the stock to a simmer on the stove and keep simmering until finished.

Heat the oil in a wide pot and add the onion, garlic and thyme and saute for about 2 minutes. Add the shrimp and saute until just pink (2 minutes). Remove the shrimp and set aside.

Add 1 tbsp. of the butter to the pot and when it sizzles add the rice. Stir until the rice has coated with the butter then add the wine and let it evaporate for 1 minute.

Pour in 1 cup stock and cook, stirring constantly until almost absorbed, then add another cup. Continue this method until all used and creamy in texture. Exactly 22 minutes.

Add the shrimp and stir just until the shrimp are hot. Remove from heat and add the remaining butter and all of the parsley. Taste to confirm the seasoning is right.

Heat a skillet over medium heat and add the spinach and 1/4 cup of stock to the skillet. Place the trout over the spinach and reduce the temperature to low. Steam for about 8-9 minutes until the ‘milk’ start to come to the surface.

Spoon risotto on each plate, place the spinach and trout on top. Drizzle with fig balsamic vinegar.

Pour the wine, light the candles and let the fun begin! Wow, this is sooooo yummy.


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