John Myers
Orange Risotto with Fried Salmon Fillet
The perfect orange risotto with fried salmon fillet recipe with a picture and simple step-by-step instructions.
- 320 g Salmon fillet a 80 gr
- Raspberry salt
- White milled pepper
- Sifted flour
- 150 g Arborio risotto rice
- 15 g Fine cubed shallots
- 0,5 Chopped garlic
- 750 ml Hot chicken broth
- Juice of three oranges
- Fillets of two oranges
- 1 tsp Orange zest
- 30 g Butter
- 40 g Freshly grated pecorino
- Salt
- Black pepper from the mill
- 1 tablespoon Extra virgin olive oil
- 2 tablespoon Basil leaves, cut into strips
- Butter for frying
- Heat the olive oil in a saucepan. Sweat the onion and garlic in it. Add the rice and let it become translucent. Deglaze with the orange juice. Let reduce and add the chicken stock while stirring. When the grains are soft but still firm to the bite, turn the heat down. The butter Fold in the cheese, orange fillets and zest.
- Before serving, season with salt and pepper and fold in the basil. Season the fish fillets with salt and pepper and flour them. Fry on both sides in butter. Serve the risotto (it should be really bulky) and top the salmon fillets.
Facebook Comments