John Myers
Contents
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Ingredients
- 1 Debone the back of the salmon well and cut into 4 slices
- 50 g Butter
- Salt, pepper, lemon juice
Risotto:
- 100 g Arborio risotto rice
- 1 Salsify freshly cut into fine cubes
- 0,5 Onion
- 3 Clove of garlic
- 1 dL White wine
- 0,5 L Hot bouillon
- Parmesan cheese, butter
- Lamb's lettuce pesto:
- 50 g Lamb's lettuce washed well
- 0,25 Onion
- 3 Clove of garlic
- 2 Anchovy fillets
- 30 g Tree or pine nuts
- 50 g Freshly grated Parmesan
- Some lemon zest
- 12 Cherry tomatoes
Instructions
- Sprinkle the plate with salt and place the fish skin-side on top. Season with lemon juice, salt and pepper and pour liquid butter over it. Cover with cling film and let it steep in the oven at 80-90 °.
- Risotto: Bleach black salsify, onions and garlic in the fat, glaze rice and deglaze with wine. Let the wine evaporate a little and pour hot bouillon on top. Boil puffy. Before serving, add the cheese and butter and season to taste with salt and pepper. Pesto: Put the lamb's lettuce and all the ingredients in a cutter and puree finely, season to taste. Serving: Halve the tomatoes and toss lightly in the butter. Place a tomato and a dab of pesto alternately on the plate in a circle. Put the risotto in the middle of the plate with the help of the service ring and place the fish on top.
Nutrition
Serving: 100gCalories: 481kcalCarbohydrates: 52gProtein: 5.1gFat: 28.1g
