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  • The Australian Women’s Weekly Food

    Low-carb SEAFOOD

    Aug 04, 2019 4 minutes

    TROUT “RISOTTO” WITH CHARRED CORN

    PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 4

    2 corn cobs (800g), husk and silk removed cooking–oil spray
    3 large fennel (1.65kg)
    1 litre (4 cups) fish stock
    50g butter
    1 large onion (200g), chopped finely
    3 cloves garlic, chopped finely
    ½ cup (125ml) white wine
    3 egg yolks
    1 tablespoon thickened cream
    1 cup (80g) grated parmesan
    1 teaspoon finely grated lemon rind
    350g whole hot–smoked trout, flesh flaked

    Spray corn cobs with oil. Cook corn on heated barbecue (or grill plate) over high heat for 12 minutes, turning occasionally, or until kernels are slightly charred and tender. When cool

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