Sevan trout with beetroot risotto

Ingredients

• Trout fillet - 130 g
• Spinach mini - 5 g
• Green oil - 30 g
• Dill - 20 g
• Olive oil - 30 g
• Salt - 2 g
• Beetroot risotto - 130 g
• Parmesan cheese - 10 g
• Butter - 20 g
• Carnaroli rice - 625 g
• Fish broth - 300 g
• White wine - 250 g
• The onion scarf - 120 years
• Olive oil - 120 g
• Baked beets - 60 g
• Onion marmalade - 30 g
• Vegetable oil - 50 g
• Red onion - 700 g
• Sugar - 150 g
• Honey - 100 g
• Red wine - 2 l
• Evaporated balsamic - 100 g
• Onion cream - 50 g
• Cream 38% - 100 g
• The onion scarf - 90 years
• Cream of spinach - 20 g
• Spinach - 100 g
• Goat Cheese Chavrou - 30 g
• Salt - 5 g
• Tabasco – 5 years
• Egg yolk - 1 pc.
• Mustard - 10 g
• Lemon juice - 15 g

Cooking

Step 1

Fry the trout fillet in butter with the addition of vegetable oil in a pan on both sides until cooked. Blanch mini spinach leaves.

Step 2

To prepare beetroot risotto, chop the shallots finely and fry in butter with olive oil until golden brown, then add rice, pour white wine, evaporate, then add fish broth, grated parmesan, butter and baked beets grated on a fine grater. Mix everything gently and put on a plate.

Step 3

To prepare green butter, blanch dill for 1-2 minutes, then chill in ice. Punch in a blender with the addition of olive oil and salt, strain.

Step 4

To prepare the onion marmalade, cut the red onion into half rings and fry in a saucepan with butter, then add sugar and vegetable oil, fry and add red wine to the surface of the onion, evaporate and add balsamic vinegar at the very end.

Step 5

To prepare the onion cream, fry shallots in butter, add cream, evaporate a little and beat in a blender until smooth. Lay in a siphon and place carefully on a plate next to the fillet.

Step 6

To make Tabasco spinach cream, blend in a blender until smooth with mustard, egg yolk, lemon juice, chavrou cheese and blanched spinach. Add garlic oil. Put on a plate with a siphon.