Salmon, fennel and pea risotto
by Charlie McCarthy, Sr.
Ingredients
- 900 mL fish stock
- olive oil
- 2 cloves garlic
- 10 oz arborio rice
- 1/2 bulb fennel
- 2 oz white wine
- 11 oz salmon filet
- 3 tbsp creme fraiche
- 3 sprigs tarragon
- 1 tbsp butter
- 5.5 oz frozen peas
- 2 oz parmesan cheese
- zest of a lemon
Recipe
- Preheat oven to 350F. Start to boil fish stock. Put just enough olive oil to coat the bottom of the pan. Once the oven reaches 350 F place the pan in the oven for 10 minutes. Now take the pan out and if you are using the garlic cook it now in the hot oil for a minute or two. Now add the arborio rice and stir well so the rice gets a bit of a coating from the oil. Now add the fish stock and stir gently. Return the pan to the oven for 20 minutes.
- After the rice is back in the oven put one tablespoon of olive oil in a large non-stick frying pan with lid over a medium-high heat. Once the oil is hot add the fennel and cook for 1 minute then and white wine for about 2 minutes, or until softened, but not browned, stirring often. Lower the heat a bit below medium and add the garlic for a minute. Now add the salmon filet and put on the lid. After 2 minutes add the creme fraiche, tarragon to the rice. Stir and continue to cook until the salmon is done to your liking.
- After 20 minutes check and see if the water is below the surface of the rice (if it isn’t cook for another minute or two). Once the water is where it should be place a large spoon in it and if the rice is starting to get gooey but holds it shape it is ready to come out of the oven. Now stir in the butter and the frozen peas. Once the butter is melted stir in the parmesan cheese. Lastly add the zest of a lemon.
- Place the risotto on a plate, top with a piece of salmon, a little more parmesan and season with salt and pepper to taste. Garnish with pea shoots if available or fresh cilantro.