Green pea risotto with grilled rainbow trout and a tomato and balsamic dressing

Risotto

1. Cook the peas in lots of salted boiling water for 30 seconds (you want them to still have a bit of crunch to then) then refresh under cold water or into ice slurry then drain off excess water.
2. Blend ½ the peas with the cream and season with a bit of salt & pepper, reserve the other half for later.
3. Heat a wide based saucepan with oil and butter and fry off onion and garlic until soft (no colour)
4. Add in the rice and cook for a few minutes making sure all the rice grains are coated with the oil and butter (make sure it doesn’t burn)
5. Add in the wine and stir until almost evaporated.
6. Add in enough hot stock to just cover the rice and stir constantly, turn the heat down to a medium heat now as well.
7. Once almost all absorbed add in another cup of stock, once that is almost absorbed add another cup and so on until all the stock is gone.
8. The rice should firm but not hard and creamy (aldente – which means to the tooth in Italian), fold in the reserved peas, the blended peas, the Parmesan the rest of the butter, the herbs, the lemon juice and season with salt & pepper and place in the centre of a plate.
9. Spoon some of the tomato dressing around the plate (all it is, is the tomato, balsamic, olive oil, dill and seasoning heated up a touch in a pan)
10. Garnish with a sprig of dill and some salmon roe.
11. Great with a glass of Chardonnay.

Rainbow Trout

1. Heat a pan or grill a few minutes before the rice is finished cooking and cook the seasoned fish on the skin side until crisp but not burnt, turn over and cook for 15-20 seconds on the flesh then remove and serve on the rice.