The pine nut-cornmeal crust on this trout is exceptional, really crunchy and rich all at the same time. And once you bite into it, you get that luscious, fatty trout inside. If you have trout caviar or salmon eggs, use them in the risotto. If you don't no biggie. They do add to the flavor, but they are not as vital to the dish as they are in the bisque. Be sure to use a neutral oil to fry the trout in -- you'll taste the pine nuts better that way.
Put the pine nuts, salt and cornmeal into a food processor and buzz until combined. You want the pine nuts pulverized.
Put the trout broth for the risotto into a pot and bring to a bare simmer.
To make the risotto, heat the oil in a heavy pot and saute the shallots over medium-high heat until they turn translucent. Do not brown them. Add the rice and the dried thyme and stir well. Let this cook for 1-2 minutes, stirring often. Sprinkle salt over everything.
Start adding the trout broth a little at a time. Start with 1 cup. Stir this in and let the rice absorb it, stirring almost constantly. It is the stirring that makes the risotto creamy. When the broth is almost absorbed, add more and repeat the process until the rice is still a little firm in the middle. Taste for salt. You may or may not need all the broth.
Turn the heat to its lowest setting and let the risotto rest while you make the trout. Put the oil in a large saute pan and set it over medium-high heat.
Set up a breading station for the trout. Dip the fish in the flour, shake off the excess, then dip the trout in the egg, and then the pine nut-cornmeal mixture. Fry until golden, about 4-5 minutes, depending on the thickness of the trout.
To serve, turn the heat up on the risotto and add a little more broth. Stir to loosen the rice up, add the optional trout meat and trout caviar, then heat this through, about 2 minutes. Lay some risotto down in a shallow bowl or rimmed plate and top with a piece of fish. Garnish with trout caviar.