Rainbow Trout with Nettle Risotto and Beetroot Carpaccio

Brush the rainbow trout with lemon oil the day before dinner and season. Store in a cool place on the tray. On dinner day, remove all bones with tweezers, coat the trout with oil again and season a little. Then put the trout in the oven at 170 ° C for 20 minutes. Check the cooking point regularly as they will get too dry quickly.

For the vegetable stock, first cut the greens into small pieces and bring the water to the boil. Then simmer for an hour over medium heat.

For the risotto, heat the broth to the boiling point and keep it at that temperature. Heat the olive oil in a large drip, add the rice and sauté until translucent while stirring, it must not turn brown. Increase the heat and pour the wine while stirring. Pour in some broth and cook the rice, stirring frequently, adding broth and stirring until the rice is creamy.

This takes about 20 minutes. During this time, remove the nettle leaves from the stem and puree with a little vegetable stock. Remove the risotto from the heat, mix in the nettle and mix the olive oil with the rice while stirring vigorously. Mix in a little font or hot water as desired until the risotto has the ideal consistency.

For the beetroot carpaccio, first wash the beetroot thoroughly and pat dry. Then cut the tubers into thin slices about 1 cm. Then place the slices, slightly overlapping, in a baking dish and brush with olive oil. To add some flavor to the carpaccio, cut a medium-sized onion into small cubes and squeeze out a clove of garlic. Then pour the onions and garlic over the carpaccio and let them stand in the fridge for an hour.

The preparation works best in a wok. Put some olive oil in this and fry the carpaccio, then cook for another 5 minutes at medium temperature.