Herb-crusted Norwegian Salmon
Heating time: 1 hour 30 miutesDownload PDF
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.40 | kg | Salmon steak |
| 20.00 | g | Dill, fresh |
| 4.00 | pc | Lemon pc |
| 5.00 | g | ROBERTSONS Parsley 6 x 150g |
| 3.00 | g | ROBERTSONS Black Pepper 6 x 800g |
| 3.00 | g | ROBERTSONS Lemon & Herb Seasoning 6 x 800g |
| CHARDONNAY PEPPER RISOTTO: | ||
| 25.00 | g | KNORR Fish Stock Granules |
| 1.20 | l | Water |
| 400.00 | ml | Water |
| 75.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 2.00 | g | Garlic flakes |
| 2.00 | g | Garlic flakes |
| 100.00 | g | Pepper, green |
| 100.00 | g | Pepper, red |
| 100.00 | g | Pepper, yellow |
| 600.00 | g | Rice, Arborio |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| HERB- PEPPER OIL INFUSION: | ||
| 50.00 | g | KNORR French Dry Salad Dressing 3 x 700g |
| 100.00 | ml | Oil, Sunflower |
| 45.00 | ml | Olive oil |
| 30.00 | g | KNORR Lemon Juice 6 x 2L |
| 5.00 | g | Dill, fresh |
| 5.00 | g | Peppercorn, pink |
| 5.00 | g | ROBERTSONS Black Pepper 6 x 800g |
| 15.00 | g | Sugar |
| RIDDONED CARROTS & MARROWS: | ||
| 800.00 | g | Carrots |
| 800.00 | g | Baby marrow/courgettes ''Zucchini'' |
| 125.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| KNORR Aromat 6 X 1kg |
Preparation
1. Salmon: Mix dill, parsely and season together.
2. Pat firmly onto 1 side of the salmo. Refridgerate for 10 minutes.
3. Heat a griddle pan till piping hot and sear salmon on herb side until crisp.
4. Turn fish over and lightly fry until fish is just cooked through.
5. Squeze lemon over the fish and keep the fish warm until ready to plate.
6. Cardonnay Pepper Risotto: Bring stock, water & wine to the boil. Reduce the heat, cover and keep warm.
7. Heatthe marvello in a saucepan, add the garlic, omnions and peppers and stirfry until tender.
8. Add the rice and saute for 3 minutes.
9. Add 300ml stock and bring to the boil, stirring until the stock has been absorbed by the rice. Reduce the heat if needed.
10. Continue adding the stockas per (9), until all the stock has been used up and absorbed (+-35 minutes) and ricce is cooked and creamy.
11. Add the meadowland creme and mix through. Ajust the seasoning.
12.Herb- Pepper Oil Infusion: Mix all ingredients together and blitz in blender for 10 seconds.
13. Allow oil to infuse before drizzling.
14. Ribboned Carrots & Marrow: Slice vegetables into ribbons, steam until almost al dente.
15. Refresh, by putting vegetables straight into ice water and then drain.
16. Just before serving, melt marvello and quickly stirfry until heated through. Season with aromat. 17.To Assemble:Layer risotto with ribboned vegetables. Top with herbed salmon and drizzle plate with infused oil.
18. garnish.
