Pink Pan-Roasted Salmon with Grey Salt and Creamy Risotto

Pink Pan-Roasted Salmon with Grey Salt and Creamy Risotto
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 4 leeks, washed and finely chopped
  • 400g risotto rice
  • 3 garlic cloves, finely chopped
  • 500ml white wine
  • 750ml hot chicken stock
  • salt and freshly ground black pepper
  • 100g Parmesan cheese, grated
  • 4x 150g salmon or sea trout portions
  • Grey salt to season (see Cook's Note)

  • Method

  • 1
    Creamy Risotto
  • 2
    Heat the olive oil and one tablespoon of butter in a Le Creuset 30cm Signature Shallow Casserole over low - medium heat. Add the leeks and fry until soft and translucent.
  • 3
    Once the wine has cooked into the rice, start adding laddles of hot stock, stirring continuously. Cook until the rice is soft, yet still a little firm to the bite. season and remove from the heat.
  • 4
    Add one tablespoon of butter and Parmesan to the rice. stir through.
  • 5
    Serve with the pieces of cooked fish.
  • 6
    Pink Pan-Roasted Salmon
  • 7
    Melt a tablespoon of butter in a non-stick frying pan over medium to high heat.
  • 8
    Cook the salmon on both sides, skin side down first, until fish is cooked but slightly underdone in the middle.
  • 9
    Season with grey salt
  • 10
    Cook's Notes
  • 11
    To make grey salt, mix some Hawaiian black salt and Maldon sea salt together.