Marinated Salmon with Lemon Risotto

INGREDIENTS

Lemon Risotto:
10 grams Olive oil
10 grams Onion, finely chopped
5 grams Garlic, finely chopped
160 grams Vialone Rice
0.1 liter White wine
0.5 liter White stocks
1/2 pc Lemon, pure zest and juice
60 grams Chorizo
40 grams, Butter
0.051 Lemon Olive Oil
20 grams lettuce
8 pcs Sherry Tomato
Taragon leaves
Gruyere disc
Salt and pepper to taste

Salmon Marinade:
500 grams Salmon fillet
30 grams Dill
6 grams Mustard Seeds
15 grams Salt
15 grams Sugar

PROCEDURE

Boil white chicken stock. Heat olive oil in pan, add onion and garlic, saute until transparent (no coloration!) then add rice, and glaze the rice until hot (no coloration). Deglaze with the white wine, and let the wine evaporate. Add hot stock until rice is covered. Simmer until al dente (add constant white stock to desired consistency). From time to time, stir. Do this for 14 to 17 minutes, until the rice is al dente, then pour the rice on tray, and cool down.

Sautee chorizo in little Olive oil, but no coloration, deglaze with white wine and and white stock. Bring to boil and add cooked risotto. Add lemon zest and juice. Monte with butter and lemon Olive oil. Add chiffonade of lettuce and sliced sherry tomato. Season to taste.

Rub the Salmon with the ingredients, and marinate for 24 hours. Cur and pan fry on skin side, until half cooked. Turn and take pan away from heat. Leave for two minutes.

Serve the Salmon on Lemon Risotto and drizzle with a good Olive oil. Add leaves of tarragon and Grutere disc.

YIELD

Good for 4 persons

NOTES

Menu from Chef Martin Kaspar “A la Carte” class — Perfect Harmony: The sweetness of the Salmon, with the creamy-tangy flavor of the Risotto.