TROUT“RISOTTO”
WITHCHARREDCORN
PREP+ COOK TIME 1 HOUR (+ STANDING)
SERVES 4
2 corncobs(800g),husk and
silkremoved
cooking-oilspray
3 largefennel(1.65kg)
1 litre(4cups)fishstock
50gbutter
1 largeonion(200g),choppedfinely
3 clovesgarlic,choppedfinely
½cup(125ml)whitewine
3 eggyolks
1 tablespoonthickenedcream
1 cup(80g)gratedparmesan
1 teaspoonfinelygratedlemonrind
350gwholehot-smoked trout,
fleshflaked
1 Spraycorncobswithoil.
Cookcornonheated
barbecue(orgrillplate)
overhighheatfor
12 minutes,turning
occasionally,oruntil
kernelsareslightly
charredandtender.
Whencoolenough
tohandle,cut
kernelsfromcobs.
2 Meanwhile,
reservefrondsfrom
fennel.Trimfennel;
chopcoarsely.
Processfennelusing
pulsebuttonabout
10 timesoruntilfennel
resemblesgrainsofrice.
3 Bringstockto
a simmerina medium
saucepan.Meltbutterin
a deeplargefryingpanover
mediumheat.Cookonionand
garlic,stirring,for4 minutesor
untillightlygolden.Addfennel;
cook,stirring,for4 minutesoruntil
startingtosoften.Addwine;simmer
for 1 minute or until evaporated.
NUTRITIONALCOUNTPERSERVING
27gtotalfat(14gsaturatedfat)2001k J(478 cal)
19g carbohydrate30g protein9g fibre4 Addthehotstocktothefrying
pan;bringtotheboil.Reduceheatto
medium;simmerfor 25 minutesoruntil
fennelistender.Stirincornkernels.
5 Combineeggyolksandcreamin
a smallbowl.Stireggyolkmixture,
parmesanandrindintorisottomixture;
removefromheat.Season.Place
flakedtroutontopofrisotto;cover
witha lid,standfor2 minutesor
untilheatedthrough.
6 Serverisottotopped with reserved
fennel fronds.128 #COOKWITHTHEWEEKLY
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