Ocean Trout with Green Pea, Lemon & Mint Risotto

Ingredients

4 Angelakis Ocean Trout Fillets

Sea Salt

Olive Oil

1 (300gm) ‘Thistle Be Good’ Green Pea, Lemon & Mint Risotto

Currawong Lemon Argumato Olive Oil

Cracked Black Pepper

1 Bunch Of Mint

1 Bunch Dill

Method

To prepare the risotto, add risotto and 1tbls of olive oil to a saucepan with 800 ml of boiling water. Cover, bring to the boil stirring occasionally. Reduce to a simmer, cover for 15 minutes, stir occasionally. Remove from heat, cover, sit for 5 minutes, stir well before serving.

Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a nonstick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes, use the same method if the salmon fillet is skinless.

Wash the mint & dill and pick the leaves.

To serve, place some of the risotto on the plate, add the salmon fillets and top with the Dill fronds & mint leaves, drizzle with the Currawong Lemon Argumato oil, garnish with cracked black pepper.

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