Pan Seared West Virginia Mountain Trout with Country Style Risotto

Serves 2

Fresh Asparagus
Lemon Brown Butter
2 Fresh Trout Fillets
2 Tablespoons Vegetable Oil
3 Tablespoons Butter (for the sauce)
1 Lemon
Fresh Chives for Garnish
Salt and Pepper to Taste

For the Risotto
2 Tablespoons Vegetable Oil
1 Cup Arborio Rice
1/4 Cup Small Diced Onion
1/2 Cup White Wine
2 Cups Chicken Stock or a Low Sodium Chicken Broth
1/4 Cup Parmesan Cheese
4 Tablespoons Butter
Salt and Pepper to Taste
1/4 Diced Tomatoes
1/4 Cup Diced Country Ham

For the Asparagus
8 Pieces of Asparagus
4 Tablespoons Butter

Directions:

  1. Sweat the onions until they are translucent in a 2-quart saucepan.
  2. Add the arborio rice and stir constantly with a wooden spoon.
  3. Deglaze with white wine.
  4. Slowly add a 1/4-cup of the chicken stock while stirring.
  5. As the chicken stock is absorbed, add more slowly and stirring constantly.
  6. Heat a sauté pan with the vegetable oil for the trout.
  7. When the oil is hot and almost smoking, add the trout flesh side down.
  8. When the trout is golden brown, turn the trout over on the skin side.
  9. When the risotto is creamy and the rice is tender, finish by adding country ham and the diced tomatoes.
  10. Add the cheese and butter to the risotto, and then take it off the stove.
  11. When the trout is finished and browned on both sides, remove it from the pan and drain the grease from the pan.
  12. Put the pan back on the stove and add the butter. When the butter becomes brown with a nutty aroma, squeeze in the juice from one lemon and remove from the stove.
  13. For the asparagus, steam in a saucepan with 1/2 cup of water.
  14. When the asparagus is bright green and still crisp, add butter and season with salt and pepper.