Venere rice with asparagus, preserved lemon and trout

Published on 18 May 2015

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A complete meal with delicate flavour and zing from Valerio Giacomini's organic Gargnano preserved lemons, balancing lemon acidity with sweet trout and asparagus.

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Ingredients

INGREDIENTS FOR 2 PEOPLE

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Method

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I discard tough parts, reserve 10 tips and chop the rest.

I boil Venere rice; mine recommended 18 minutes., salt lightly, as the rice is flavourful, and set aside.

I take a pink trout fillet and remove bones and skin.

I cut into small pieces.

I cook quickly in oil with a little salt and pepper, adding thyme leaves at the end.

I add reserved asparagus tips at the end.and heat briefly.

In another pan, I briefly sauté chopped asparagus in oil.

I finely dice half a lemon preserved in salt and oil.

I sauté asparagus briefly, add rice and chopped lemon and heat a few minutes. I taste and adjust oil, salt and pepper if needed.

I form a rice stack in a food ring on a plate, place trout alongside, remove ring and add asparagus tips on top. I add salt-preserved lemon cubes and decorate with flowers.

I finish with Garda extra virgin olive oil.

Original source: https://incucinaconlilly.com/2015/05/18/riso-venere-con-asparagi-limone-sotto-sale-e-trota/

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