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Excerpted from Hunter Chef in the Wild by Michael Hunter. Copyright © 2025 by Michael Hunter. Food photography by Jody Shapiro. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Ingredients
For the Sweet Pea Risotto
- 1¼ cups (300 mL) shelled fresh peas, divided
- 1 cup (250 mL) arborio rice
- 1 tablespoon (15 mL) vegetable oil
- 1 small shallot, minced
- 4 tablespoons (60 mL) unsalted butter, divided
- 2 cloves garlic, minced
- ½ cup (125 mL) dry white wine
- 1 cup (250 mL) vegetable stock
- 4 ounces (115 g) grated
- Parmesan cheese
For the Beurre Blanc
- ½ cup (125 mL) dry white wine
- ¼ cup (60 mL) heavy (35%) cream
- 2 bay leaves
- ½ pound (225 g/1 cup/250 mL)
- unsalted butter, cut into cubes
- ½ lemon, for squeezing
- Pinch of kosher salt
For the Pan-Fried Brown Trout
- 4 skin-on brown trout fillets (6 ounces/170 g each)
- Sea salt
- 2 tablespoons (30 mL) olive oil
- 2 tablespoons (30 mL) unsalted butter, divided
- 2 sprigs fresh thyme
- Juice of ½ lemon
Directions
- Prepare a charcoal or wood fire in an outdoor grill or firepit and let the flames die down with red embers visible. Set a grate over the fire. Alternatively, preheat a gas grill to 500°F (260°C).
- Start the Sweet Pea Risotto: Fill a medium bowl with ice water. Bring a medium pot of salted water to a boil over high heat. Add 1 cup (250 mL) of the peas to the boiling water and cook for 2 minutes or until tender. Drain the peas and plunge them into the ice water to stop the cooking. Drain the peas again. Transfer to a blender and purée until smooth. Set aside.
- To the same medium pot over medium-high heat, add the rice and vegetable oil and cook while stirring to toast the rice, 2 to 3 minutes. When you see the first sign of colour on the rice, add the shallot and 1 tablespoon (15 mL) of the butter and cook, stirring occasionally, for 1 to 2 minutes, until the shallot is softened. Add the garlic, give it a stir, then pour in the white wine. Once the wine has been absorbed, slowly add the vegetable stock in 2 additions, stirring frequently until each addition is absorbed before adding more. (Stirring frequently will ensure the rice doesn’t stick and will give the risotto a creamy texture.) Once all the liquid has been absorbed, remove from the heat, cover, and set aside while you make the beurre blanc and cook the fish.
- Make the Beurre Blanc: In a small saucepan, combine the white wine, cream, and bay leaves. Bring to a boil over high heat, without stirring, and boil until the mixture is reduced and the cream begins to thicken, about 5 minutes. Discard the
- bay leaves. Reduce the heat to low and whisk in the butter, 1 or 2 cubes at a time, whisking until incorporated before adding more. Finish the sauce with a squeeze of lemon and a pinch of salt. Remove from the heat and keep warm.
- Pan-Fry the Brown Trout: Season both sides of the trout fillets with salt. Heat a large cast-iron skillet or plancha over the fire. Add the olive oil to the pan. Place the fillets skin side down in the hot pan. Add 1 tablespoon (15 mL) of the butter and the thyme and cook until the skin is crispy, 3 to 4 minutes. Gently turn the fillets. Add the remaining 1 tablespoon (15 mL) butter and the lemon juice and continue cooking for another minute. Remove from the heat.
- Finish the Risotto and Serve: Return the risotto to medium heat. Stirring constantly, add the pea purée and the remaining ¼ cup (60 mL) peas. Once the risotto is hot, stir in the remaining 3 tablespoons (45 mL) butter and the Parmesan until combined.
- To serve, spoon the risotto into shallow bowls or rimmed plates. Place the fish crispy skin side up on top of the risotto. Spoon the butter sauce around the fish and risotto.