John Myers
Contents
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Ingredients
- 2 Wild salmon a 180 g
- 1 tbsp Unflavoured cooking oil for frying
For the marinade
- 2 tbsp Flavorless oil
- 1 Red onion
- 1 Chilli pepper
- 1 tsp Ginger
- 1 Clove of garlic
- Pepper from the grinder
For the sauce
- 1 Orange untreated
- 50 ml Cointreau
- 100 ml Cream
- 1 tsp Ice cold butter
- Salt, pepper, honey
For the almond risotto
- 1 tbsp Butter
- 1 Onion
- 120 g Risotto rice
- 50 ml White wine
- 200 ml Vegetable broth
- 50 ml Cream
- 50 g Freshly grated Parmesan
- 40 g Roasted almond slivers
- Salt pepper
Instructions
Preparation of the marinade
- Peel the onion and cut into thin slices. Chop the chilli pepper and clove of garlic. Peel the ginger and grate finely. Mix all ingredients well with the cooking oil.
- Brush the salmon fillets with the marinade on all sides and place in a flat container. Pour the rest of the marinade over it. Cover with cling film and let stand for about 30 minutes.
Preparation of wild salmon
- Remove the salmon fillets from the marinade, drain and season with salt. Heat the cooking oil in a frying pan and fry vigorously on both sides - no longer than 1-2 minutes per side. Turn off the hotplate and cook for another 2 minutes. Observe the thicker cut edge on the fillet to see how far it is - easy color change! If the fillet gives way to pressure, it is okay and not overcooked.
- Lift out the finished fish fillets and let them rest briefly, wrapped in aluminum foil.
Preparation of the sauce
- Wash the orange, peel off the peel with a zest, then squeeze the orange.
- Drain the wild salmon marinade a little, fry in a small saucepan, deglaze with orange juice and Cointreau.
- Add the orange peel and the cream, bring to the boil and cook over medium heat until the sauce is a little reduced and thickened.
- Puree the sauce with the magic wand. Stir in the ice-cold butter with the whisk. With salt, pepper and possibly with honey !!! to taste.
Preparation of the almond risotto
- Dice the peeled onion and sauté in hot butter. Add the risotto rice, sweat briefly. Pour white wine and about 1/3 of the hot vegetable stock.
- Simmer over a moderate heat for about 18 minutes. Meanwhile, stir constantly and gradually add some hot broth until the risotto is firm to the bite but creamy.
- Finally stir in the cream, the toasted almond slivers and the Parmesan cheese into the risotto and sauté briefly. Season to taste with salt and pepper.
Serving
- Arrange the risotto in the middle of the preheated plates and place one fillet on each. Spread the Cointreau sauce around the risotto. Garnish with the toasted almond slivers and orange slices.
info
- Instead of Cointreau you can use Grand Marnier or another orange liqueur.
- This wild salmon fillet tastes particularly spicy with the hearty sweet and sour orange sauce. I think that the sauce goes well with the wild salmon fillet thanks to the slightly acidity of the orange.
- This goes best with a green salad and white wine - classic, dry, chilled and tempered.
- You can find the exact preparation and photos of the almond risotto under my recipe almond risotto as a main course or side dish
- Have fun and enjoy your meal!
Nutrition
Serving: 100gCalories: 265kcalCarbohydrates: 2.2gProtein: 3.4gFat: 24.5g
