Trout Fillet served on Risotto and Almond Sauce

This weekend I’ve payed a visit to my local butcher , where I always find some lovely cut of meat. Since my last visit the shop has been extended, and now they have a fish counter as well. That’s where I’ve found a nicely cut trout fillet from the local Test Valley. I just couldn’t leave it there.

 Trout Fillet served on Risotto and Almond Sauce



for the Almond Sauce

  • 30g Butter
  • 30g Grounded Almond
  • 1 Clove of Garlic
  • 100ml White Wine
  • 1tsp Caster Sugar
  • 150ml Double Cream
  • pinch of Thyme
  • Salt/Pepper

for the Risotto

  • Arborio Risotto Rice
  • 1 Shallot
  • 1 Clove of Smoked Garlic
  • Half Fish cube or fish stock
  • Water

for the Trout

  • 1 Fillet of Trout (not the whole fish)
  • Butter
  • Cling Film
  • Olive Oil
  • Salt
  • Brown Mustard Seed
  • Lemon
  • Preparation time: 40 minute
  • Cooking time: 20 minute
  • Serves: 2 person


We make the almond sauce first. Toast the grounded almond on melted butter in a small saucepan. Add the finely chopped garlic, and slowly pour the white wine in. On medium heat reduce it by half.  Add a bit of sugar to the wine if taste bitter. Stir in the double cream and a pinch of thyme, and season it with salt and pepper. It can be more puree like as you cook it longer, thanks for the grounded almond.

Now wrap the trout fillet in cling film with a bit of butter and tie both ends up. Put in simmering water, but make sure doesn’t touch the base of the dish.  Leave it to cook for 10 minute.  Let’s crack on with the risotto.

Add finely chopped shallots to melted butter and cook it for 5 minute.  Mix the fish cube with warm water or use fish stock. Add the risotto rice and fry it on high heat for 3 minute or translucent whilst stirring constantly. Add a bit of fish stock  to the rice. This is the dish what you can’t just leave alone. Stir it constantly. Make sure it’s simmering, but not boiling.  Add more liquid as needed. You can see the starch to coming out when it’s almost done. The secret is always add only a tiny bit of liquid. You want to end up with a creamy risotto. It takes about 15-20 minute to cook.

Whilst you making the risotto take some time to take the fish out of the pan, and remove the skin carefully. Don’t discard it.  Heat up a pan or a cast iron grill if you have and drizzle it with olive oil. Sprinkle the mustards seeds on the oil and a generous amount of salt. Grill the skin until it’s crispy. Do the same with the fish meat until it’s get’s golden brown on each side. Don’t worry if  the fillet doesn’t hold together, just grill it piece by piece.

Serve the fish on the top of the risotto.  Cut the skin into pieces and arrange the crispy skin on the top of the fish.  Squeeze lemon onto the fish. Pour the sauce next to the risotto and garnish the plate with watercress.

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