Succulent salmon and lovage risotto served with parmesan shavings and lovage oil.
RECIPE DETAILS
1. To make the vegetable stock, wash and chop all the vegetables finely and combine in a pan with the water, bay leaves, pepper corns, lovage stalks and parsley and bring slowly to the boil and simmer for about 30 minutes. Strain the liquid into a clean pan.
2. Bring the milk to a simmering point, and gently poach the salmon in the milk for 5 minutes until just done. Take the salmon out of the milk, and skin and de-flake it. Reserve the milk.
3. Bring the stock to a simmer for 5 minutes.
4. To make the lovage-infused oil, chop the lovage and add to the rapeseed oil with a pinch of salt and leave to infuse.
5. Melt the butter and oil together in a large non-stick pan, add the diced onion and carrot and soften. Add the rice and stir until well coated, then add the vermouth. Cook until absorbed.
6. Begin adding the stock a ladle at a time, cooking well with each addition.
7. Season with ground black pepper, and salt a little later. With the last ladle of stock add the peas and chopped lovage. Season with salt and add ½ a ladleful of the reserved milk. Add back the flaked salmon. Check the seasoning.
8. Serve with parmesan shavings and a trickle of lovage oil.
