Rainbow Trout with Risoni

Method

• If you are using fresh trout, the fish must be frozen for one day and then thawed before preparation when served raw.
• Cut the trout into cubes.
• Finely chop the shallots and dice the carrots into small cubes.
• Sauté shallots, carrots, and risoni in butter until the onions are soft.
• Add white wine vinegar and cook until only a few drops remain.
• Gradually add chicken stock, reducing between additions.
• Season with salt, pepper, and lemon juice.
• Stir in cream and cook to the desired consistency.
• Add the trout cubes just before serving and let them simmer for 1 minute.
• Serve the trout with risoni, garnished with some fresh herbs.