Crispy Trout with Farro Risotto and Salsa Verde

November 5, 2008

If I were to be granted three wishes, right after world peace, I would
without a doubt ask for some sushi chef/samurai knife skills – both
precision and swiftness. Hi-ya! You just never know when you might
happen upon a magical genie, right? These butterflied trout, compliments of
Whole Foods, got me thinking about how I really want to and need to work on my knife skills. Sounds like it's time for a new year's resolution.

Crispy Trout with Farro Risotto
Crispy Trout with Farro Risotto
The upside to lacking knife skills is how fast this dish came together. Practically zero fuss. I soaked the farro overnight. Cooked it up with some sauteed ribbons of kale and minced garlic. And since this "risotto" doesn't have the starch of arborio rice, I finished it off with a swirl of cream and a dusting of Parmesan. The already-ready-already trout was simply pan fried in the cast iron for a few minutes on each side. An Italian salsa verde (parsley, capers, anchovies, lemon juice, olive oil, garlic) brightened it all up. I felt like I was Rachel Ray on 30-Minute Meals, minus the annoying Rachelisms of course. :)
 

1 Comment

  • Elly

    07 Nov 2008 07:11 pm

    Looks great! I just tried farro recently and love it. We had it tonight, actually. I’ll have to try it risotto style.

    Reply

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