This week our culinary delight comes from Joe Moore, head chef at the Ball House.
Grilled salmon with prawn risotto
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 Chopped Herbs (parsley/chives)
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.