Pecan Encrusted Rainbow Trout on Crawfish Risotto with Asparagus.

 

Pecan Encrusted Riverence USA Rainbow Trout on Crawfish Risotto with Asparagus.

I had been thinking for a while about risotto.  Caused in part, I am sure, by some frozen crawfish stock I had in my freezer.  I had made the stock, using leftover crawfish bodies, for another dish.  Not one to waste stock, I froze the remainder. 

As I was thinking about the risotto, Riverence USA was kind enough to send me some of their wonderful Rainbow Trout.  The idea of serving the Rainbow Trout on the Risotto was hatched.

At first, I thought about seasoning the Rainbow Trout with a Thai spice seasoning mixture and bronzing it.  After all, the crawfish stock had some spice to it.  But, then I started thinking about terroir and crawfish and Louisiana and ………..The infamous light bulb lit up and this dish was born.  

The whole dish was fairly easy to produce. 

I preheated the oven.

I thawed/heated the stock on the stove top.

While this was happening, I blanched the asparagus in boiling salted water.  When it was crisp tender, I drained it and shocked it in ice water to stop the cooking process and set the color. I then drained them and cut them into bite size pieces.  Since they were going to be used momentarily, I left them at room temperature.

I also made the pecan mixture.  If you wish the recipe for the pecan topping let me know. 

Once the stock was hot, I started making the risotto.

When the risotto was mostly done, I topped the trout with the pecan mixture.

When the risotto was practically done; I put the trout in the oven and added the asparagus to the risotto to heat it through.

Four minutes later, the risotto was in a bowl and being topped with the Rainbow Trout.  We served this with slices of a nice, crusty, ciabatta bread.

This dish was a delightful combination of flavors and textures.    

Thank you, Diversified Ceramics Corporation for the great bowl to showcase this dish.

#LifeLongLearning #LifeLongTeaching #FamilyFood 


 As always, your questions or comments are welcome.

Until next time,

Bon Appetit Y'all

Leslie Bartosh

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