Yashil qushqo'nmas va baliq yonma-yon limonli risotto (Schandmaul)

4 Piyoz va 1 bosh sarimsoqni mayda bo'laklarga bo'ling va maydalangan yoki mayda tug'ralgan zanjabil qo'shing. (nB, shuningdek, bir oz arpabodiyon). Yuvilgan qushqo'nmasning uchlarini kesib oling va yarmini kesib oling. Poyalarni xuddi shu tarzda ajrating va kichik tayoqchalarga kesib oling. Qushqo'nmasning pastki, yog'ochli qismidan saqlaning. Limonlarni siqib oling, qolgan sabzavotlarni katta bo'laklarga bo'ling. 2 ta quritilgan pomidorni mayda kubiklarga kesib tashlang. Parmesanni maydalang.

Bulyonni isitib oling, agar u ziravorsiz bo'lsa, ko'p miqdorda tuz qo'shing. Katta yirtqichlardan zaytun moyini qizdiring va piyozni sarimsoq va zanjabil bilan bir necha daqiqa qovuring. Guruch qo'shing va yana 2 daqiqa qovuring. Taxminan bilan. ¼ shisha. Oq sharobni deglaze qiling. Pechni o'rtacha olovga aylantiring. Shundan so'ng, hosil bo'lgan risotto doimo aralashtirib, tishlash uchun qattiq pishiriladi va har bir necha daqiqada issiq bulon bilan quyiladi. Taxminan 15 daqiqadan so'ng qushqo'nmas tayoqchalarini qo'shing.

Now place three pans on the stove. Heat olive oil in one of them and sauté the coarsely chopped vegetables except for the remaining garlic. At the same time melt a large piece of butter in another one and add the asparagus tips and toss in the butter over medium heat. The separate Add tomatoes and keep warm on minimal heat. The risotto is now slowly approaching the desired creamy, firm consistency. After about 23 minutes, add the lemon juice. Now let the liquid reduce again. Deglaze the vegetables in the pan with a glass of white wine and a dash of soy sauce, reduce the heat if necessary. It shouldn’t boil, the salmon is just gently cooked in it. After about 25 minutes, the risotto is mixed with the desired amount of Parmesan and a piece of butter and shortly afterwards removed from the stove. Stir occasionally.

In the remaining pan, heat a large piece of butter and add the remaining cloves of garlic. Fry the scampi on both sides for a short time. In addition, briefly add the salmon slices to the pan with the vegetables and wine and let them steep for about 1-2 minutes. Put a ladle of risotto on a plate and garnish with asparagus tips. The scampi and salmon slices are placed around the outside. Finally sprinkle with a little pepper and then it’s called: Buon Apetit!