Salmon fillet with herb risotto and braised cherry tomatoes

Ingredients for 4 servings:

• 800 g salmon fillet(s), without skin
• 4 cloves garlic
• 5 cm ginger root
• ½ bunch thyme
• ½ bunch rosemary
• 1 bunch parsley, chervil or other herbs, also mixed, to taste
• Salt
• Black pepper, freshly ground
• Cayenne pepper
• Olive oil, cold squeezed
• 200 g risotto (Carnaroli)
• 400 ml chicken stock or vegetable stock
• 1 shot of dry white wine, e.g. Riesling
• 3 shallots, or 1 small onion
• Parmesan, freshly grated, amount to taste
• butter
• 20 cherry tomatoes
• some honey, e.g. acacia honey
• 4 slice(s) lemon(s), untreated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

The salmon cooks at 70 degrees

Cut the salmon fillet into 4 portions and season with salt, pepper, and cayenne pepper. Halve 3 unpeeled garlic cloves, and slice the ginger. Drizzle a little olive oil into one or more casserole dishes and place the salmon on top. Distribute the lemon slices, garlic, and ginger over the top, add the rosemary and thyme sprigs, drizzle with a little more olive oil, and seal everything tightly with cling film. Place the dishes in the oven at 70°C (160°F). Finely dice the shallots and the remaining garlic clove and sauté in a little oil in a high-sided non-stick pan. Add the risotto rice and sauté for a moment, then deglaze with white wine. Then cover with warm stock from time to time and simmer over low heat until swelled, but do not allow to boil. After about 20 minutes, the rice is cooked and al dente. Then add the finely chopped herbs and butter and stir in. Season with salt and pepper and fold in the grated Parmesan cheese. In a small pan, season the cherry tomatoes with a little honey, salt, and pepper. Then braise slowly until the tomato skins burst. Serve the risotto on a plate. Distribute 5 tomatoes on each serving. Add the salmon and drizzle with a drizzle of olive oil. The salmon takes the same time to cook as the risotto, so both are done at the same time. If you want to serve the fillet a little hotter, you can briefly increase the oven temperature to 110 degrees Celsius near the end of the cooking time. The fish shouldn’t have any protein released yet to ensure it stays nice and moist.