In the cold Norwegian fjords you find the Fjord Trout. And in this recipe with find it accompanied with risoni, shallot and carrot.
Cut Fjord Trout into dices.
Finely chop shallot and cut carrot in little dices.
Fry shallot, carrot and risoni in butter until the shallot is soft.
Add white wine vinegar and reduce until a few drops left.
Add chicken stock, a little at the time, and let the risoni cook between each time you add more stock.
Taste with salt, pepper and lemon juice.
Add cream and cook until a wanted porrige consistence.
Add the Fjord Trout cubes and let them cook for 1 minute in the risoni before serving.
Serve Fjord Trout in risoni with fresh herbs sprinkled over.