Preheat the oven grill on the highest heat.

In a saucepan over medium heat, stir the stock concentrate into the water and keep warm until you are ready to start adding it to the rice.

Place the trout onto a baking tray. Drizzle with Olive Oil and season with Seafood Rub and Sea Salt. Dot with blobs of butter, squeeze over the lemon quarters and add to the tray. Pop under the hot grill for 10 minutes or until golden brown and caramelized on top, but still slightly moist inside.

Meanwhile, prepare the risotto. Heat the Olive Oil and butter in a heavy-based saucepan over medium heat. Add the onion with a small grinding of Sea Salt and gently fry until soft and translucent. Add the garlic and season with One For All Grinder. Add the rice and fry for 1-2 minutes until the edges start to go translucent, then deglaze with the wine (if using) and cook until well reduced. Add one ladle of hot Chicken Stock to the risotto at a time, allowing most of the liquid to be absorbed before adding more. Continue this process until all the liquid is incorporated and the rice is cooked al dente (in other words, it needs to be soft with just a hint of a bite in the centre).

Stir in the mascarpone and parmesan, followed by the dill, parsley, and lemon zest. Season to taste and serve immediately with grilled trout, buttery asparagus, and an extra squeeze of lemon.