Fish dish of salmon on bed of prawn risotto

Grilled salmon with prawn risotto.
Grilled salmon with prawn risotto.

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.