If you're looking for a Michelin-grade brown trout recipe, look no further than Michael Hunter's Brown Trout with Sweet Pea Risotto.
The Hunter Chef has been speaking to Hook & Barrel this month about his journey from the outdoors to a wild-game inspired kitchen in Toronto.
Now, Michael shares one of his favorite brown trout recipes, and it wouldn't look out of place in any of the globe's top restaurants.
Oh, and if you're ever in Toronto, Canada, be sure to check out Antler Bar & Kitchen for dining experience you'll never forget...
READ MORE: Alaskan Salmon Rice Bowl Recipe: Wild Grub Unplugged
Brown Trout with Sweet Pea Risotto Recipe
Brown trout is highly regarded for its fatty, firm, yet flaky texture and its delicate, mild taste. The best time to catch these beauties is in the spring and early summer.
I find bright green produce is best to pair with this fish. I wanted to play with the sweetness of the peas from my garden mixed with a creamy, rich risotto and a beautiful piece of crispy-skin trout on top. It’s simple, but so big on flavor.
Ingredients
Sweet Pea Risotto
- 1 1/4 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
- 1/2 cup (125 mL) dry white wine
- 1 cup (250 mL) vegetable stock
- 4 ounces (115 g) grated Parmesan cheese
Beurre Blanc
- 1/2 cup (125 mL) dry white wine
- 1/4 cup (60 mL) heavy (35%) cream
- 2 bay leaves
- 1/2 pound (225 g/1 cup/250 mL) unsalted butter, cut into cubes
- 1/2 lemon, for squeezing
- Pinch of kosher salt
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 1/2 lemon
Cooking Instructions
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 color 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.
Make the Beurre Blanc
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
Return the risotto to medium heat. Stirring constantly, add the pea purée and the remaining 1/4 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.
Serve and enjoy this tasty brown trout recipe!
Editor’s Note: This recipe was featured in the printed issue of Hook & Barrel March-April 2026. 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. For more information, check out thehunterchef.com and antlerkitchenbar.com.
