Trout and Almond Rice Soup
A comforting one-pot soup where trout poaches gently in a light water with rice and toasted almonds. Brightened with lemon, it is high in protein and satisfying without being heavy.
- Total
- 35 min
- Prep 10 · Cook 25
- Serves
- 1
- Difficulty
- Easy
You'll practice: Poaching · Absorption rice
- Savory
- Stovetop
- Oven
Instructions
-
Rinse the 60 g rice under cold water until it runs clear, then drain well. Pat the 150 g filets de truite dry with paper towel and season both sides with 0.25 tsp salt and the black pepper.
~5 min
Rinsing removes surface starch so the rice cooks up separate rather than gluey.
-
Melt the 10 g butter in a small pot over medium heat. Add the rice and stir for 1 minute until the grains look glossy and smell nutty.
~1 min
Toasting the rice in butter coats the grains and develops a nutty flavor before liquid is added.
Absorption rice Stir the rice in butter until glossy, then simmer covered without stirring so it absorbs the liquid evenly. Lifting the lid releases steam and slows cooking.
-
Pour in the 600 ml water and add the remaining 0.25 tsp salt. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes until the rice is tender and the liquid has slightly thickened.
~15 min
Absorption rice Stir the rice in butter until glossy, then simmer covered without stirring so it absorbs the liquid evenly. Lifting the lid releases steam and slows cooking.
-
While step 3 cooks
While the rice simmers, toast the 15 g almonds in a dry frying pan over medium heat for 3 to 4 minutes, tossing often, until golden and fragrant. Set aside.
~4 min
Dry-toasting the almonds drives off moisture and triggers Maillard browning, deepening their flavor.
-
Lay the seasoned filets de truite on top of the simmering rice, cover, and poach for 6 to 8 minutes until the fish turns opaque and flakes easily with a fork.
~8 min
Gentle poaching keeps the trout moist and prevents the flesh from breaking apart.
Poach the trout gently rather than boiling it hard, so the flesh stays moist and does not break apart.
Poaching Keep the liquid at a bare simmer, not a boil, so the fish stays moist and flakes easily. Overboiling makes it tough and breaks it apart.
-
Lift the trout out with a spoon and flake it into bite-sized pieces. Squeeze the juice from the 0.5 lemon into the pot, stir, then return the trout to the pot. Ladle into a bowl and scatter the toasted almonds on top.
~3 min
Lemon juice adds acidity that brightens the rich fish and balances the soup's flavors.