Fish dish of salmon on bed of prawn risotto

Grilled salmon with prawn risotto.

Grilled salmon with prawn risotto.

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This week our culinary delight comes from Joe Moore, head chef at the Ball House.

Grilled salmon with prawn risotto

INGREDIENTS:

l 2 salmon fillets

l 150g risotto rice

l 1 shallot finely diced

l 1 clove of garlic (crushed)

l Knob of butter

l 1/2 glass of dry white wine

l 1/2 pint fish or veg stock

l 1/4 pint of double cream

l 100g prawns

l Seasoning

l Chopped Herbs (parsley/chives)

METHOD:

l Place the salmon on a metal tray, brush with a little oil and season.

l Grill on a medium heat for approx 10-15mins.

For the risotto:

l Warm in a separate pan the fish or veg stock.

l In a thick based pan, fry off the shallot and garlic, add the risotto rice and knob of butter and gently fry but don’t brown.

l Add the white wine and reduce until there is almost no liquid left.

l Add the stock in two stages reducing right down after each stage.

l Test if the rice is soft as you may need a little extra liquid.

l Finish with the cream, seasoning and then add the prawns and fresh herbs at last minute to warm through.

l Serve the salmon on top of the risotto.