Ingredients
For the watercress emulsion:
50g watercress
100g oil
A pinch of salt
250g of risotto rice
1 shallot (finely diced)
1 small leek (finely diced)
2 cloves of garlic (pureed)
A handful of thyme (no stalks)
200ml white wine
1/2 litre veg stock
For the crispy leeks
1/2 leek (julienne cut long & thin)
1 tble spoon corn flour
1/2 tsp corn flour
Pinch of salt & pepper
Method
Step 1: Make the watercress emulsion
Blanch the watercress in boiling water for around 30 seconds then refresh in ice water.
Squeeze out the water and add to a blender with a pinch of salt and pepper.
Blend on a medium speed and slowly add the oil.
Once all of the oil is added, continue to blend for 2 minutes.
Chill until needed.
Step 2: Prep the risotto base
Sweat off the leeks and shallots with a little oil.
Add garlic and thyme then cook for 2 more minutes.
Add the risotto rice and fry to 2 minutes.
Add the white wine and cook until almost gone.
Repeat this process until the rice is almost cooked.
Chill on a flat tray straight away unless serving straight away.
Step 3: Cook the leeks
Wash the leeks then dry and cut.
Toss together with the corn flour, onion powder, and seasoning.
Fry in clean fryer until golden.
Shake oil off well.
Transfer to tray with j-cloths and salt again.
Leave under a very low grill for 5-10 minutes.
Cool then store in an air-sealed tub.
Step 4: Cook the trout
Score the skin diagonally for 3-4 minutes (this will stop the fish from curling in the pan).
Add a little oil to the pan on a medium heat. When hot, carefully add your fish to the pan.
Cook until you see the flesh at the skin side start to change colour – turn over and take off the heat.
The trout will cook the rest of the way with the residual heat of the pan. This will give you a slight opaque fish in the centre.
If you prefer your fish cooked the whole way through, you can turn and leave on the heat for a couple pf minutes and then take off.
