John Myers
Contents
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Ingredients
- 1 bunch Sage leaves
- 3 piece Onions
- 3 piece Garlic cloves
- 2 piece Sprigs of thyme
- 200 g Risotto rice
- 500 ml White wine
- 150 g Frozen spinach
- 150 g Grana Padano grated
- 20 g Pine nuts fresh
- 6 Discs Parma ham
- 8 tbsp Olive oil
- 1 smaller Hokkaido pumpkin
- 100 ml Vegetable broth
- 4 piece Salmon fillets
- 50 g Butter
- 2 Size Potatoes
- 1 Pinches Salt pepper
- 50 ml Cream
Instructions
- Risotto: Cut the Hokaido open, core and cut into small cubes. Thaw the spinach and squeeze it out well. Heat olive oil in a pot. Sweat the onion with the garlic and thyme in it. Add rice, salt and sweat until the tips of the onions are browned. Deglaze with white wine and reduce. Gradually add the hot poultry stock and 130 g butter in flakes, as well as the spinach and pumpkin cubes. When the rice is firm to the bite after about 25 minutes, stir in the pine nuts, whipped cream and cheese. Peel the potatoes and twist them into long threads with a spiral cutter. Wrap around a cookie cutter and fry in hot oil in a saucepan
- Salmon Saltimbocca: Preheat open to 150 degrees. Season the salmon fillets with salt, pepper and coriander. Place a sage leaf on each side of the fillet. Wrap in Parma ham, pin it with toothpicks if necessary. Fry in 30 g butter until golden all over. Cook the saltimbocca on the oven rack for 6-7 minutes. Heat the remaining butter. Roll the remaining sage leaves in flour and fry in the butter
- Fill the risotto into the potato rings. Cut open the saltimbocca and place on the risotto. Garnish with sage leaves or pumpkin straw.
Nutrition
Serving: 100gCalories: 483kcalCarbohydrates: 20.7gProtein: 8.7gFat: 41.1g
