Green spring risotto with salmon trout

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1.

Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan, fry the onion and garlic until translucent over low heat. ## Add rice ##, sweat briefly with it.

2.

Gradually add the stock and wine, stirring occasionally. Add the next portion of liquid only when the Rice has absorbed the liquid. Cook for a total of 30–35 minutes. Wash the asparagus, cut off the woody ends.

3.

Sticks lengthwise and crosswise lbe. ## Snow peas ## wash. Cook the asparagus in boiling salted water for about 8 minutes. Add sugar snap peas after 6 minutes. Wash lemon with hot water, rub dry and thinly peel off the peel with a zest zipper.

4.

Halve the fruit, squeeze out half of the juice and cut the remaining half into wedges. Wash the fish, pat dry and cut into slices. Season with salt, pepper and lemon juice. Heat 1 tablespoon of oil in a pan and fry the fish in it on the skin side for about 2 minutes, turn the fish and fry for another 2 minutes.

5.

Pour the vegetables into a sieve. Add the vegetables and cream to the risotto. Season to taste with salt and pepper. Wash the chervil, shake dry, pluck the leaves from the stems, except for something to garnish. Thinly slice the parmesan with a peeler.

6.

Arrange the risotto and fish on plates and sprinkle with ## chervil ##, lemon zest and parmesan. Garnish with lemon and chervil.