A gorgeous herby salmon with a creamy risotto.
Ingredients
- 4x 100 g3½ oz salmon fillets (skinned and trimmed)
For the soft herb crust:
- 100 g3½ oz soft white breadcrumbs
- 50 g1¾ oz Gruyere chees, grated
- 10 g¼ oz parsley, finely chopped
- 20 g¾ oz tarragon, finely chopped
- 10 g¼ oz chives finely chopped
- 75 g2¾ oz butter, cut into small dice
- Salt and pepper
- Cayenne pepper
To garnish:
- Asparagus spears
- Parsley, finely chopped
- Chervil
For the risotto:
- 150 g5¼ oz Carnoroli risotto rice
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 50 g1¾ oz butter
- 1 small leek, finely chopped
- 1 small onion, finely chopped
- 2 tsp curry powder
- 150 ml5¼ fl oz white wine
- 2 tbsp parsley, finely chopped
- 400 ml14 fl oz fish stock (hot)
- 100 ml3½ fl oz double cream
- Salt and pepper
- 40 g1½ oz parmesan cheese
Method: How to make Salmon fillet with a soft herb crust served on a leek risotto
Preheat the oven to 200C.
Prepare your salmon fillets by removing any pin bones, making sure they look neat.
To make the soft herb crust, put the breadcrumbs and grated cheese into a food processor and blitz. Add the chopped herbs and blitz again. Now add the butter and season.
Season the salmon and put a thin layer of herbs on each piece. Put onto a buttered roasting tray and keep to one side until ready to cook. Meanwhile prepare the risotto.
Take a heavy saucepan and add the butter, gently soften the leeks and onions, shallots and garlic. Now add the curry powder and cook for 1 minute.
Add the rice and mix well. Now start adding a little of the stock and wine at a time.
Add the white wine to the fish stock and heat up.
When the stock has all been added, start adding the cream. Season well, and add the chopped parsley and parmesan.
Place the salmon under the grill for approximately 5 minutes. Put the risotto into a large bowl, place the salmon on top.
