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Salmon pea risotto
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Salmon pea risotto | recipe below
Nothing better than a nice warming risotto to end the day!
Ingredients
- Sockeye salmon with skin
- 300 gr risotto rice
- Vegetable stock (cubes are fine)
- Glass of white wine
- 1 - 2 shallots
- 1 - 2 celery sticks
- 2 knobs of butter
- Olive oil
- 500 gr frozen peas (200 gr for a purée)
- 60 gr parmesan cheese
- Lemon
- Salt
- Pepper
- Fresh mint
How to:
1. Mince the shallot, finely chop the celery sticks, bring your stock to a simmer and put the peas for the puree in some water to defrost.
2. Make a paste out of the peas in a blender with salt, pepper, some mint and a bit of stock.
3. Sauté the shallot and celery stick in butter or oil before toasting the rice for some minutes with it.
4. Deglaze the pan with the white wine and let it evaporate.
5. Now slowly add in the stock and be careful not to let the rice pan boil. When almost done, stir in the pea paste and frozen peas, Heat through.
6. Turn off the heat and add some lemon juice, grated parmigiano, the butter, salt and pepper. Let this sit for a few minutes, this will make the perfect creamy risotto!
7. For the salmon, slice in filets, tap dry and season both sides with salt and pepper.
8. Heat olive oil in a pan and sear the salmon skin side down until crispy. Flip and give the top side a quick sear, careful not to overcook the salmon.
9. Plate the risotto with the salmon on top, some grated parmigiano, lemon zest, salt, pepper and optional some mint. Don’t forget a nice glass of wine and enjoy!
#recipe #italian #italianfood #risotto #salmon #easyrecipes
Nothing better than a nice warming risotto to end the day!
Ingredients
- Sockeye salmon with skin
- 300 gr risotto rice
- Vegetable stock (cubes are fine)
- Glass of white wine
- 1 - 2 shallots
- 1 - 2 celery sticks
- 2 knobs of butter
- Olive oil
- 500 gr frozen peas (200 gr for a purée)
- 60 gr parmesan cheese
- Lemon
- Salt
- Pepper
- Fresh mint
How to:
1. Mince the shallot, finely chop the celery sticks, bring your stock to a simmer and put the peas for the puree in some water to defrost.
2. Make a paste out of the peas in a blender with salt, pepper, some mint and a bit of stock.
3. Sauté the shallot and celery stick in butter or oil before toasting the rice for some minutes with it.
4. Deglaze the pan with the white wine and let it evaporate.
5. Now slowly add in the stock and be careful not to let the rice pan boil. When almost done, stir in the pea paste and frozen peas, Heat through.
6. Turn off the heat and add some lemon juice, grated parmigiano, the butter, salt and pepper. Let this sit for a few minutes, this will make the perfect creamy risotto!
7. For the salmon, slice in filets, tap dry and season both sides with salt and pepper.
8. Heat olive oil in a pan and sear the salmon skin side down until crispy. Flip and give the top side a quick sear, careful not to overcook the salmon.
9. Plate the risotto with the salmon on top, some grated parmigiano, lemon zest, salt, pepper and optional some mint. Don’t forget a nice glass of wine and enjoy!
#recipe #italian #italianfood #risotto #salmon #easyrecipes
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