Green spring risotto with salmon trout
easy
40 mins
40 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 200 g Risotto Rice
- 650 ml Vegetable broth
- 150 ml dry white wine
- 500 g green asparagus
- 200 g Sweet peas
- 7-10 Tbsp Salt
- 1 untreated lemon
- 400 g Salmon trout fillet
- 7-10 Tbsp Pepper
- 50 g Whipped cream
- 6 Stem(s) Chervil
- 30 g Parmesan cheese
Directions
- 1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a pot, fry the onion and garlic over a low heat until transparent. Add ##rice## and sauté briefly.
- 2
Gradually add broth and wine, stirring from time to time. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Wash the asparagus and cut off the woody ends.
- 3
Halve the rods lengthwise and crosswise. ##Sugar snaps## Wash. Cook asparagus in boiling salted water for about 8 minutes. After 6 minutes add sugar snap peas. Wash lemon hot, grate dry and peel peel thinly with a zest ripper.
- 4
Halve the fruit, squeeze half of the juice and cut the remaining half into slices. Wash the fish, dab dry and cut into slices. Season with salt, pepper and lemon juice. Heat 1 tablespoon of oil in a frying pan and fry the fish in it only on the skin side for about 2 minutes, turn the fish and fry for another 2 minutes.
- 5
Pour vegetables into a sieve. Add vegetables and cream to the risotto. Season to taste with salt and pepper. Wash the chervil, shake dry, pluck the leaves from the stems except for something to garnish. Slice Parmesan cheese into thin slices with a peeler.
- 6
Arrange risotto and fish on plates and sprinkle with ##chervil##, lemon zests and parmesan. Garnish with lemon and chervil.
Nutrition Facts
550 kcal
51 g
22 g
28 g
More Delicious Recipes
