Prepare the trout fillets. Leave skin on. Sprinkle with salt. Set aside.
Whip together the marscapone ingredients. Chill in the fridge until ready to use.
Chop bacon into small pieces, fry in a small pan, don't let it get crunchy. Keep it tender. Drain and set aside.
Try to cook the cabbage, risotto, and fish at the same time so it is all ready at once.
For the cabbage, drizzle olive oil in a LG stock pot. Add onion and sweat out liquid. Add rest of cabbage ingredients and cook on medium low heat until cabbage is tender.
For the sauce, whisk together ingredients in a small saucepan. Cook over medium heat until thick and bubbly. Stir very often.
For the risotto, heat a touch of oil in a large frying pan. Saute onion and garlic until sweated off. Add rice and a touch more oil. Saute until just before rice starts to brown. Add wine and cook stirring often until it is absorbed. Turn heat to medium low. Add chicken broth one cup at a time cooking until the liquid absorbs between adding more. Be careful you might not need all of the broth. If rice is tender on adding the 3rd cup, do not add the 4th.
When adding the last cup of liquid, add rest of ingredients except salt and pepper. Cook until rice is tender and mixture is creamy, but not too thick or watery. Adjust as needed. Season to taste.
For the fish. Preheat deep fryer to 375 degrees. Place fish fry in one bowl and beaten egg in another. Dredge fish in batter, then eggs, then back in batter. Deep fry 2 filets at a time for around 4 minutes. Batter should be a light golden brown. Drain on paper towels and keep warm in a 180 degree oven until ready to serve.
Plate cabbage. Top with 2 trout filets. Cover with brenaise sauce. Top with a dallop of marscapone and sprinkle with a touch of paprika. Add risotto on the side. Garnish with a couple fresh chives. Serve immediately. Enjoy.
