Friday, April 2, 2010

Risotto Salmon




For 4 people)
You need:
  • 300 gr Risotto
  • 2 tsp bouillon de veau ( 1/2 Lt  chicken stock)
  • 4 pcs Salmon ( if you only have the frozen one ,you have to defrost first & add lime juice + salt )
  • 1 large Onion  + 3 Garlic
  • Zest of 1 organic Citron ( cut it half & take the half of juice for marinated the salmon)
  • 9 Tbsp dry white wine
  • 1.5 oz parmesan grated and shaved
  • 6 Tbsp cream fraiche
  • 1 Tbsp tarragon, chopped
  • 1 Tbsp basil, chopped
  • 3 Tbsp olive oil + 1 tbsp butter
  • 1 Zucchini  
  • About 3 Tbsp pine nuts, dry-roasted
  • Salt and pepper
  • 1/2 lt hot watter
  • Roasted pine nut

Steps:
  • Chop the onion & garlic
  • Cut the zhuccini and dice them.
  • Rinse the risotto, put on the side.
  • Marinate the salmon with half citron juice + salt
  • Heat 3 Tbsp olive oil  in a sauté pan. Add theOnion/garlic and cook for a few min before adding the diced Zucchini . Add the Risotto Cook for 5 mns or so on medium to low heat, add the orange zest and season with salt and pepper.
  • Add the Salmon ,  Cook for 3 to5 min . 
  • Add the Bouillon + Hot water ( warm chicken broth/ stock )  and keep stirring the pan for 5-10minutes until it is absorbed & until you have 1 ladleful left.
  • Chop the tarragon and basil add to the pan.
  • Grate 2/3 of the parmesan. Shave the rest and keep on the side.
  • Then add the white wine and cook until it is absorbed.
  • Stop the heat, add the grated parmesan, the herbs and the rest of the butter. Cover and let rest for 2 min.
  • Serve with shaved parmesan, fresh basil leaves and dry-roasted pine nut

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