John Myers
Contents
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Ingredients
fish
- 1 shot Soy sauce
- 1 tbsp Hoisin sauce
- 1 shot Sesame oil
- 1 shot Tomato ketchup
- 1 splash Lime juice
- 1 tsp Honey
- 1 tsp Chopped ginger
- 1 pinch Chili
- 1 bunch Chives
Mandarin relish
- 500 g Mandarins
- 1 splash Lime juice
- 1 shot Olive oil
- 1 Shallot
- 1 pinch Salt and pepper
- 1 tsp Chopped ginger
- 1 pinch Chili
- 1 bunch Chives
Risotto
- 300 g Risotto rice
- 1 tbsp Butter
- 2 Shallots
- 1 shot White wine
- 300 ml Vegetable stock
- 1 bunch Spring onion
- 1 bunch Asparagus green
- 1 pinch Salt
- 20 g Parmesan
Instructions
Marinade for the salmon
- Prepare the marinade for the salmon from all the ingredients (vary the amount according to taste) and marinate the fish in it for about 3-4 hours.
- Pat the fish dry and fry in butter on both sides, starting with the skin layer, add the marinade and put the whole thing in the oven at 130 ° C (approx. 20 minutes).
Relish
- Prepare the relish in advance: Divide the mandarins and peel them (at least roughly) (this works best if you put them in lukewarm water). Cut into small pieces and season with all the other ingredients and season to taste.
- Let it steep in the refrigerator, but serve at room temperature. If you accidentally use too much chilli, add a little sugar.
Risotto
- For the risotto, fry the rice and finely chopped shallots in butter until translucent. Deglaze with white wine. When the liquid is absorbed, add the vegetable stock peux à peux.
- In parallel, cut the green asparagus into approx. 1.5 cm long, diagonally cut pieces. Leave the asparagus tips about 5 cm long and set aside. In a pan with a little butter, briefly fry the asparagus pieces with the spring onions, also cut into pieces, until they are firm to the bite.
- Salt a little. Add to the risotto. Repeat frying with the asparagus tips. Add a little butter and grated Parmesan to the finished risotto.
- Take the fish out of the oven and serve with the risotto and relish. Decorate the asparagus tips on the fish.
Nutrition
Serving: 100gCalories: 148kcalCarbohydrates: 23.2gProtein: 3.4gFat: 4.3g
