Summary

Ingredients

• 200 g fennel
• 75 g leeks
• 1 clove garlic
• 2 tablespoon butter
• 1 tablespoon oil
• 150 g risotto rice, e.. Arborio
• 400 ml chicken broth
• 1 tablespoon white wine vinegar
• 1 teaspoon fennel seeds
• 3 sage leaves
• 30 g parmesan, rated
• salt
• Pepper, preferably lemon pepper, freshly ground
• Trout fillet (s), two pieces, smoked

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Instructions

1. Clean, quarter or eighth of the fennel and cut out the hard stalk. Cut the fennel crosswise into thin slices and weigh them. Also clean a small stick of leek, cut in half or quarter lengthways and cut the light part crosswise into thin strips. Finely dice or press 1 - 2 cloves of garlic, cut the sage leaves into fine strips and finely mortar the fennel seeds.
2. Heat 1 tablespoon of oil and 1 tablespoon of butter in an ovenproof pan or saucepan, sweat the garlic briefly, add the vegetables and a pinch of salt and cook for about 5 minutes while stirring.
3. Stir in the rice well, add the chicken broth, 1 - 2 tablespoons of vinegar, fennel powder and sage to the rice and bring to the boil while stirring. Cover with a lid or aluminum foil and cook in the preheated oven at 200 ° C for about 15 minutes.
4. Take the pan out of the oven, stir in the parmesan, some freshly ground pepper and 1 tablespoon butter and let it steep for about 5 minutes. If necessary, season with salt and serve hot immediately.
5. It also tastes very good when you cut smoked trout fillets into large pieces and let them steep for a moment.
6. The amount is enough for 2 - 3 people as a main course and for 4 - 6 as a side dish, depending on your appetite.