Ingredients:
trout 150g smoked
rice of the risotto 450g
pea 300g
sprinkle 200g green
2 onions
2 vinegar artichokes
cognac 200ml
3 soup spoons of olive oil
Salt and black pepper
butter 30g
white wine 100ml
lemon of 1/2
actions of the vegetable 2l
Chive
Receipt:
To cut artichokes in quarters, to remove the reel and to slightly cut out it in sections.
To soak in lemon and juice a bowl with water.
To peel asparagus, to cut out the stems and to put in sections the ends at a side.
To peel and cut in sections onions.
Pea of Shell, if by using fresh peas.
To cut trout in small pieces, then bruiner with the cognac.
To sweat vegetables during 5 minutes out of olive oil, in a pan of risotto or a large pan.
To add rice, to stir up with a spoon out of wooden.
To make cook during 20 minutes, be added running little by little.
To add butter, the chive and the ends of asparagus.
To leave the cook for 5 minutes more still, then to add fish.
To make cook for 5 final minutes and be useful hot with cold meats.
