Perfectly grilled wild-caught trout, served on a bed of sweet green pea and fresh herb risotto, makes this the perfect spring dish, with enough heartiness to carry you into the cooler months.


  • 4x 100g wild-caught ocean or rainbow trout fillets

  • 1 ½ cups aborio (risotto) rice

  • 3 cups green peas, fresh or frozen

  • 2 Tbsp cultured cream

  • ½ onion, finely chopped

  • 2 Tbsp butter

  • 1 clove garlic, minced

  • 2 Tbsp ghee

  • 4 ½ cups free-range or organic chicken broth, hot

  • 250ml dry white wine

  • 2 Tbsp grated Parmesan

  • Zest and juice of ½ a lemon

  • 1 Tbsp fresh parsley, chopped

  • 1 Tbsp fresh mint, chopped

  • 2 sprigs fresh thyme

  • 1 bunch asparagus, trimmed

  • Sea salt and freshly cracked black pepper

  • Dressing 

  • 1 Tbsp balsamic vinegar

  • 1 tomato, skinned and de-seeded, diced

  • Zest of 1 orange

  • 3 Tbsp olive oil


  • 1.

    Blanch the asparagus and peas in salted boiling water for 30 seconds then refresh under cold water or into a bowl of iced water (so they retain their colour and crunch), then drain off excess water

  • 2.

    Blend ½ the peas with the cream and season with salt and pepper, reserving the rest of the peas for later

  • 3.

    To make the dressing, combine all ingredients in a saucepan and warm through

  • 4.

    Heat a large deep frying pan or casserole dish over medium heat and add ghee, then add onion and garlic and cook until soft, but not coloured

  • 5.

    Add in the rice and thyme and cook for a few minutes making sure all the rice grains are coated with the oil and butter, making sure it doesn’t burn

  • 6.

    Add in the wine and stir until almost absorbed

  • 7.

    Add enough hot broth to just cover the rice and stir constantly, turn the heat down to a medium heat now as well

  • 8.

    While the risotto is cooking, cook the trout. 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

  • 9.

    Once almost all the broth is absorbed, add in another cup and once that is almost absorbed, add another cup and so on until all the broth is gone, stirring occasionally

  • 10.

    The rice should firm but not hard, and creamy, al dente (which means to the tooth in Italian). Stir through the reserved peas, blended peas, the Parmesan, butter, mint and parsley, the lemon juice and season with salt and pepper and place in the centre of each plate

  • 11.

    Top with the blanched asparagus and trout and a drizzle of dressing

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