Salmon grilled on the skin with creamy cucumber risotto
Ingredients for Salmon grilled on the skin with creamy cucumber risotto
| Amount | Ingredient |
|---|---|
| 1st Onion | 100 grams |
| Risotto rice | 100 ml |
| Olive oil | 500 ml |
| Fish stock | 125 grams |
| Horseradish (from a jar) | 400 grams |
| Whipped cream | 4th thick slices of wild Alaskan silver salmon (fresh or frozen) |
| 1st Cucumber salad | something |
| coarse sea salt or "Fleur de Sel" |
Salmon grilled on the skin with creamy cucumber risotto Directions
Peel and chop onion. Stew with risotto rice in 2 tablespoons olive oil until translucent. Gradually pour 250 ml fish stock in small portions and simmer about 17 minutes.
Meanwhile, remaining fish sauce with horseradish cream and simmer 200 g to about half, pour through a sieve. Wash salmon, pat dry and fry the skin side only on a low heat in remaining oil.
Grate the cucumber clean, in a colander and squeeze as much liquid as possible. After giving the cooking a risotto. Other beat cream and fold. Transfer to plates and arrange salmon and sprinkle with some salt. Horseradish sauce hit with a stick blender and so distribute. Garnish with chives and cucumber slices.
Tip: For fresh Alaskan wild salmon in season from July to September. Frozen, it is the year in supermarkets and fish-TK-stores.
This recipe is presented by Alaska Seafood.
