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| Pumpkin Seed Crusted Rainbow Trout with Butternut Squash Risotto, Pumpkin Seed oil, Toasted Pecans |
| 4 servings |
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| Ingredients |
4 (8 to 10 ounce) rainbow trout
4 ounces toasted pecans
1 ounces pumpkinseed oil
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| Risotto: |
1/4 cup olive oil
1/2 cup butter
1/2 onion roughly chopped
1 1/2 teaspoons ginger finely chopped
3 cups butternut squash cut into 1-inch cubes
10 garlic cloves sliced
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup of dry white wine
5 cups of hot water or hot chicken broth (if you’re not a vegetarian)
1 pounds of arborio rice
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| Crust: |
1 cup pumpkinseeds
3/4 cups flour
1/2 cup bread crumbs
1/2 teaspoon Cayenne Pepper
Salt and pepper |
| Preperation |
| To make the risotto, in a medium-size heavy saucepan, heat the oil and _ cup butter over medium-high heat. Add the onion, garlic, ginger, nutmeg, cinnamon and squash and sauté, stirring continuously, just until the squash starts to brown, 8-12 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil and butter. Add the wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour enough water (or stock) to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed. Pour in 1 cup more of the remaining stock and stir, cook until has been absorbed. Add the remaining cup and cook, stirring, until the rice is al dente, tender but sill chewy, and most of the liquid is has been absorbed. Reduced the heat to very low so that the risotto doesn’t simmer anymore. Right before serving stir in the remaining butter to give the risotto a nice, creamy finish.
For the crusted trout, place all the ingredients for the crust into a food processor and pulse for about 30 seconds. Place on a large shallow dish. The crust can be made up to two days ahead of time. Lightly salt and pepper the trout, to taste. Dredge each fish in the pumpkinseed crust on both sides. Heat a skillet over a medium-high heat with 2 tablespoons of vegetable oil. Place the trout into the pan for about 3 minutes per side, transfer the pan into the preheated 400-degree oven, and bake the fish for 5 minutes. Place the risotto in the corner of the plate with the trout draped over the top of the rice. Garnish the plate with the toasted pecans and pumpkinseed oil and serve.
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| Prep Time: 30 minutes
Cook Time: 35 minutes |
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