In a large, heavy-based saucepan, melt the butter over a medium to low heat. Stir in the fennel and cook gently until softened and pale.

Stir in the rice and keep stirring until translucent. Pour in the wine and, stirring often, cook until the wine is absorbed. Add a few ladles of stock and cook over a brisk heat, stirring fairly often to prevent catching, until the stock is absorbed. Repeat until the rice is tender and swollen but with a bit of bite (this should take 20 to 25 minutes). Check seasoning.

Place the lightly seasoned salmon side on top of the risotto, pour over the cream and cover tightly. Turn off the heat and leave for 5 minutes, or until the trout is just cooked.

Add some torn fennel fronds and serve with lemon wedges, for squeezing, and roasted baby beetroot, if using.

LEFTOVERS? Flake the fish and mix with the rice. Form into balls around a nut of feta, then roll in polenta until coated and fry in hot oil until crisp and golden.

Per serving: 2593.9 kJ, 21.8 g protein, 29.5 g fat, 60.1 g carbs