Crispy salmon with Risi e Bisi

Ingredients for 4 servings:

• 1 small onion(s)
• ½ bunch parsley, flat
• 60 g breadcrumbs
• 180 g risotto rice
• 1 tbsp mustard
• 800 ml vegetable stock
• 175 g butter
• salt and pepper
• 40 g Parmesan, grated
• 4 salmon fillets, 150 g each
• 170 g peas, frozen

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Finely chop the parsley and place it in a bowl. Add the breadcrumbs and 125g butter. Add the mustard, knead everything well, and season with salt and pepper. Line a baking tray with baking paper. Place the salmon fillet on it and season with salt and pepper. Spread the breadcrumb mixture over the salmon. Place the salmon in the top third of the preheated oven (200°C top/bottom heat) and cook for about 25 minutes. For the Risi e Bisi, heat the vegetable stock in a small saucepan. Set aside. Dice the onion. Heat 25g butter in a large saucepan and sauté the onion until translucent. Add the rice and sauté until translucent. Add the peas and stir in. Pour in the hot stock. Simmer over low heat for about 15 to 20 minutes. When the rice is tender, stir in the remaining butter and Parmesan cheese. Season with salt and pepper.