An exotic dish packed with flavour and aroma from the nuttiness of the Fjord Trout and saffron to the fresh lime in the creamy risotto.
• Make the lime risotto first, sweating the shallot in butter until light and golden. Add the risotto rice over a low heat, stir and gradually add the stock. Stir in the lime zest and the rest ofthe butter. Reheat with extra stock for service if desired.
• To cook the Fjord Trout, add the fish stock to a pan with the saffron and the parsley stalk. Simmer, then plunge the Fjord Trout for 8 minutes, then add the mussels. Once these open, remove along with the fish and keep warm.
• Reduce the cooking liquor by half, then add cream and reduce until you have about 8 tbsp left. Stir through the chopped parsley.
• Plate the risotto and top with the Fjord Trout. Place mussels (in their shells) on the side and on the top of the fish, then drizzle with the creamy saffron sauce.