Fillets of Brook Trout Roasted with Herbs and Wild Garlic

Preheat the oven to 120 degrees Celsius. Skin the char fillets preferably already from the fishmonger. Carefully remove the bones with tweezers and season the fillets with salt and pepper. Heat olive oil in a frying pan and fry the fish fillets briefly with the plucked herb leaves. Cook in the hot stove for 10 minutes until done.

For the risotto, boil the poultry stock with garlic and thyme and simmer briefly. Sauté the risotto rice in the heated olive oil and gradually add the hot, strained clear soup while stirring.

Always add only as much clear soup as the rice grains can absorb.

In the meantime, crush the cleaned, washed and coarsely chopped wild garlic leaves with the butter in a hand mixer and mix into the risotto just before serving. Season to taste with salt and freshly ground pepper and fold in the Parmesan cheese.

Arrange the char filets with the risotto and serve on the spot.

Wine recommendation: This goes well with a dry Riesling Spätlese from

from the Kirsten Winery, Kluesserath.

Herb roasted brook trout fillets and wild garlic risotto

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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