Pan Seared Lake Trout over Creamy Corn Risotto with a Red Wine Jus

Risotto
1 each red onion, small diced
3 tablespoons butter
2 cloves fresh garlic, minced
1/2 cup Arborio rice
1 cup chicken stock, hot
1 cup fresh sweet corn kernels
1/2 cup Pecorino Romano cheese
3 tablespoons chives, chopped
1 tablespoon parsley, chopped
2 1/2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon shallot, minced
Salt and pepper to taste

Cook the onion in a hot saucepot with butter until translucent. Add the garlic and continue cooking until tender. Add rice and stir until moist.

Add hot stock in ¼ cup amounts and cook rice stirring constantly until all stock is absorbed. When you add the last of the stock, add the corn and continue to cook.

Fold the cheese, 2 tablespoons chives, ½ tablespoon parsley, and 1 tablespoon of lemon juice into the risotto and season with salt and pepper.

Whisk together the olive oil, 1 tablespoon chopped chives, ½ tablespoon parsley 1 1/2 tablespoons lemon juice and shallots to make simple vinaigrette. Season with salt and pepper. Set aside.

Red Wine Jus
1 1/2 cups onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 tablespoons canola oil
1 granny smith apple, chopped
1 orange, peeled and chopped
6 cups burgundy wine
3 cups port

Cook the onions, carrots and celery in the canola oil in a medium saucepan over high heat for 10 minutes, or until golden brown and caramelized. Add the remaining ingredients and simmer over medium heat for 1 hour. Strain through a fine-mesh sieve and return to saucepan. Simmer for 30 to 45 minutes, or until reduced to 1 1/2 cups.

Trout
Salt and pepper
4 4-ounce pieces lake trout, skin on and scored with a sharp knife
2 tablespoons canola oil
20 thin asparagus, cleaned, blanched and grilled
8 ounces crayfish tail meat, dusted with seasoned flour and lightly fried
3/4 cup fresh tomatoes, peeled, seeded and diced
1/2 cup red wine jus

Season the trout with salt and pepper. Place, skin side down, in a hot sauté pan with the canola oil and cook for 2-3 minutes on each side, or until golden brown and medium.

To assemble: Place a small mound of risotto in the center of a plate. Arrange crayfish over risotto. Place a piece of trout on top, and arrange the asparagus in a circle around the risotto and dot with the tomatoes.

Spoon red wine jus around asparagus. Spoon the vinaigrette over the fish and around the plate. Serves 4.