Parmesan-Battered Rainbow Trout with Sherried Beurre Blanc and Vegetable Risotto
Yield: 12 Servings
9 oz. (3 cups) Parmesan cheese, grated
3 tablespoons chopped, fresh flat leaf parsley
12 (6 oz.) Clear•Cuts® Rainbow Trout Natural Fillets
coarse salt as needed
freshly ground pepper as needed
seasoned flour as needed
clarified butter as needed
Vegetable Risotto (recipe follows)
Beurre Blanc (recipe follows)
Just before service, whisk together eggs, cheese, and parsley; reserve.
Per Order: Season both sides of fillet with salt and pepper. Dredge in flour, then spread egg mixture over flesh side. Heat butter over medium heat. Brown trout, flesh side down, about 2 minutes. Turn; cook until trout is just firm to the touch, about 1 minute. To plate, arrange trout over ½ cup risotto; drizzle with ¼ cup warm beurre blanc.
Vegetable Risotto: Separately blanch 2 ½ cups asparagus pieces, 3 cups diced zucchini, and 1 cup halved snow peas until barely tender-crisp; reserve. Bring 2 ½ quarts chicken stock to a boil; reserve over low heat. Sauté 2 cups chopped onion in 3 tablespoons hot olive oil until golden brown. Stir in 3 cups Arborio rice; cook, stirring constantly, until rice is lightly browned. Add 1 cup simmering stock to rice; cook over medium heat until stock is absorbed. Repeat process until rice has cooked 12 minutes. Stir in reserved cooked vegetables, plus 2 cups seeded and chopped plum tomatoes, 1 cup grated parmesan cheese, ½ tablespoon each fresh thyme leaves and fresh, chopped parsley. Immediately spread it 1-inch thick on a buttered sheet pan. Cool; reserve.
Sherried Beurre Blanc: Cook 1 cup finely chopped shallot and 4 cloves finely chopped garlic in 3 tablespoons olive oil until soft; deglaze with 1 ½ cups sherry. Add 3 cups fish stock; reduce by half. Lightly thicken mixture with arrowroot slurry. Stir in ¼ cup fresh lemon juice. Remove from heat; gradually whisk in 12 tablespoons unsalted butter a tablespoon at a time. Keep warm.