Salmon Lemon Risotto
If creamy sauces, beautifully cooked rice, and tender fish are right up your alley, then we have something great in store for you here. Our tasty dish is so delicious, you'll want to eat up every last grain of rice!
Equipment
- Pan
- Pot
Ingredients
- 4 oz salmon filets
- salt & pepper
- oil for frying
- 4 tbsp butter
- 4 garlic cloves sliced
- 1 diced onion
- 6 fl oz stock
- 3.5 oz dried tomatoes in strips
- 10 fl oz cream
- 8 oz fresh baby spinach
- 5 oz parmesan
- 3 diced shallots
- 8 oz risotto rice
- 3 fl oz white wine
- 16 fl oz chicken stock
- lemon zest
- 1 tsp fresh thyme
Instructions
- Season the 4 salmon filets and fry both sides in hot oil.
- Melt 2 tablespoons of butter, slice the garlic cloves, and add them to the pan with the onions. Next, add the stock, dried tomatoes, and cream. Bring the sauce to a simmer and add the spinach. Stir 2 oz of parmesan into the sauce before adding the salmon filets.
- Melt another 2 tablespoons of butter in a pan and sweat the shallots. Add the uncooked rice to them before pouring in the white wine and stock. Add the lemon zest and 3 oz of parmesan to the rice. Season the cooked rice with thyme, salt, and pepper.
- Transfer everything to a plate and enjoy your fish supper!
VIDEO
Notes
Once done, you can award yourself your very own Michelin star for preparing this exquisite fish dish. Just don't boast too much in front of your guests — they'll otherwise be expecting silver cutlery and crystal glasses!