John Myers
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Salmon with Snow Peas, Candied Carrots, Truffle Risotto and Saffron Sauce
The perfect salmon with snow peas, candied carrots, truffle risotto and saffron sauce recipe with a picture and simple step-by-step instructions.
Salmon with snow peas and candied carrots:
- 500 g Snow peas
- 10 Pc. Carrots
- 50 g Sugar
- 5 tsp Chili oil
- 1 Pc. Salmon fillet
- 1 Pr Salt
- 1 Pr Pepper
- 1 Pr Ginger
- 1 Pr Garlic
- 1 Pr Lovage
- 2 tbsp Lemon oil
Risotto:
- 1 packet Arborio risotto rice
- 4 tsp Vegetable broth
- 1,5 l Water
- 150 ml White wine
- 5 tbsp Truffle oil
- 20 g Pickled truffles
- 50 g Parsley
Saffron sauce:
- 500 ml Fish stock
- 40 g Butter
- 40 g Flour
- 100 ml White wine
- 100 ml Cream
- 0,5 g Saffron threads
Salmon with snow peas and candied carrots:
- Wash and clean the pods. To do this, lay 3-4 pods on top of each other and cut off the ends generously. Then remove the threads and fry the pods in chilli oil for about 5 minutes.
- Now wash the pool and carefully pull the remaining bones. Then season with the spices and put the lemon oil on the grill. Now grill the salmon for about 5 minutes.
Risotto:
- Fry the risotto in the truffle oil for a minute and deglaze with the wine. Heat the vegetable stock in parallel.
- Let it steep for another 5 minutes. Then put the truffle in slices with a small grater in the risotto. There is also the grated parsley. Mix and serve.
Saffron sauce:
- Bring the fish stock and butter to the boil. Then add the wine and cream. Now stir in the flour and add the saffron threads. Use a little salt to season if necessary.
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