| Ingredients for Vegetable Stock |
1 medium Yellow Onion
5 stalks Celery
4 medium Carrots
3 Bay Leaves
1 large Lemon |
| Ingredients for Lemon-Artichoke |
11/2 cup Arborio Rice
1/4 cup Olive Oil
1 small Red Onion, diced
3 cloves Garlic, minced
2 tsp Sherry Vinegar
Zest and Juice of 6 large Lemons
1 cup fresh Parsley, chopped
your Vegetable Stock
Salt and White Pepper
3/4 cup Heavy Cream, whipped |
| Ingredients for Risotto |
6 large Globe Artichokes
1 tbsp Olive Oil
2 tbsp Unsalted Butter
1 clove Garlic, minced
2 tbsp Red Onion, diced
1 tbsp Sherry Vinegar
Salt & White Pepper |
| Method for Steelhead Trout |
• With a pair of fish tweezers or needle nose pliers,
gently remove the pin-bones from the trout filet.
• Trim any residual belly fat off of the filet and cut into
eight equal pieces. Refrigerate until ready to cook. |
| Method for Vegetable Stock |
• Rough chop the onion, celery, and carrots and
place in a medium saucepot with the bay leaf and
the zest and juice of the lemon.
• Add enough water to cover the vegetables with
at least 1 inch of water.
• Be sure to leave enough room in the pot to bring
the ingredients to a full boil without overflowing.
• Bring to a full boil. Boil for about 2 minutes, then
reduce the heat and simmer for about 30 minutes.
• Strain through a fine mesh strainer and reserve the
liquid for the risotto. |
| Method for Artichokes |
• Prepare a bowl of water with lemon juice mixed
into it to hold the prepared artichoke bottoms in.
Rub each artichoke with lemon juice.
• Carefully peel the stem and underside of the
artichoke (a paring knife works best) then rub
with a little more lemon juice.
• Pull the tough leaves off of the outer portion of
the artichoke. With a very sharp paring knife, start
paring the base of the artichoke down,
cutting the more tender leaves off. You will get to
the tender flesh of the artichoke soon.
• Continue trimming upward taking the the leaves
off until you are left with only the firm base flesh
of the artichoke with no leaves only the artichoke
bottom and the stem remain.
• Place this in the lemon water. Repeat until all the
artichokes are done.
• Cut each artichoke into large cubes (about 1/2 inch)
and place back in the lemon water.
• Heat the oil and butter in a sauté pan. Add the
onion. When it starts to soften, add the garlic and
sauté for 30 seconds. Add the diced artichoke (drain
well first) and cook until it starts to soften slightly.
• Add the white wine and cook until it evaporates.
Add the sherry vinegar and season with salt and
pepper. Place the cooked artichoke in a bowl and
set aside to add to the risotto. |
| Method for Risotto |
• Place the oil, onion, and garlic in a large pot and
sauté until the onion starts to turn translucent
Add the risotto and “toast” it stirring it constantly.
• Once the risotto is heated through, add the
lemon juice and sherry vinegar.
• Cook until the pot is almost dry. Add the wine
and again cook until almost dry, stirring constantly
so the liquid is evenly distributed and the rice
does not burn.
• Add the stock 1 cup at a time allowing the liquid
to be absorbed before adding the next cup.
• Repeat this process until the rice is cooked to the
texture that you desire- we recommend al dente.
If you run out of stock before the rice is fully
cooked, you can substitute water.
• When the risotto is almost finished, stir in the
artichoke, lemon zest, and parsley season to taste.
• At the very end, fold in the whipped cream and
gently heat to serving temperature. (the whipped
cream serves to lighten the texture of the dish
and can be omitted if desired) |
| To Serve |
• At the same time that the artichoke is added to
the risotto, heat oil in a large sauté pan on high
until it is just short of smoking.
• Add the pieces of trout skin side up, and cook
until lightly browned.
• Turn the filets and cook until the meat is done to
your taste. Season with salt and black pepper.
• Mound the risotto in the center of each plate
and lean two pieces of trout against the risotto.
Garnish with a lemon. |
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