Trout with Herb Pesto

(*) e.g. parsley, borage, chervil, sorrel, chives, salad burnet, etc.

Rinse the kitchen herbs, dab well, chop coarsely and put in a hand mixer form. Add the pecorino, pine nuts, garlic, 30 g Parmesan cheese, anchovy and the olive oil and blend finely. Season the pesto with pepper.

Finely dice the shallots, sauté in olive oil, add the risotto rice and sauté as well. Then extinguish with white wine, gradually pour in hot clear soup. The long grain rice should always be covered with liquid and make light. After 15 to 20 min. the long grain rice is soft and still has bite. Stir in 25 g butter and remaining Parmesan, season with salt and pepper.

Fillet the trout with a sharp kitchen knife. Season fish fillets with salt and pepper and fry in a frying pan with butter for two minutes on each side.

Arrange trout, drizzle with pesto and serve with risotto.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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