Porched salmon fillet with porcini mushroom risotto

Name: Porched salmon fillet with porcini mushroom risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 bag (10 g) dried porcini; 800 g Broccoli; 2 Onions; 1 Garlic clove; 20 g Butter or Magarine; 250 g Risotto Reis; 1/8 l dry white wine; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 untreated lemon; 2-3 stem(s) Dill; 1 collar Parsley; 8-10 Peppercorns; 0,8 - 1 kg Salmon fillet (without skin); 125 g Whipped cream; 3 TABLESPOONS sauce thickener; 3-4 Tbsp dry wormwood (Noilly Prat); 1 Egg Yolk; 40 g grated parmesan cheese; 1/2 TEASPOON coarsely ground red peppercorns; 4-5 Lemon slices to garnish

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 bag (10 g) dried porcini
800 g Broccoli
2 Onions
1 Garlic clove
20 g Butter or Magarine
250 g Risotto Reis
1/8 l dry white wine
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 untreated lemon
2-3 stem(s) Dill
1 collar Parsley
8-10 Peppercorns
0,8 - 1 kg Salmon fillet (without skin)
125 g Whipped cream
3 TABLESPOONS sauce thickener
3-4 Tbsp dry wormwood (Noilly Prat)
1 Egg Yolk
40 g grated parmesan cheese
1/2 TEASPOON coarsely ground red peppercorns
4-5 Lemon slices to garnish

Directions

1
Wash the porcini and put them in 1/2 litre lukewarm water. Soak for about 30 minutes. In the meantime clean and wash broccoli and divide into florets. Peel onions and garlic. Cut 1 onion into quarters and put aside for the broth.
2
Finely dice the remaining onion. Press the garlic through a garlic press. Heat the fat in a pot and fry the garlic and 2/3 of the onion cubes in it until transparent. Add rice, steam briefly and deglaze with white wine and porcini mushrooms in soaking water.
3
Season with granulated stock, a little salt and pepper. Bring to the boil, cover and allow to swell over a low heat for about 20 minutes. In the meantime, wash the lemon for the fish stock and squeeze out one half.
4
Cut the remaining lemon half into slices. Wash dill and parsley and dab dry. Put 1/2 litre water, onion quarter, some salt, peppercorns, dill, 2-3 stalks of parsley, lemon juice and slices of lemon in a large pan and bring to the boil.
5
Cover and let it simmer for about 5 minutes at low heat. Remove the bones from the salmon fillet and cut the fish into 4 equal slices. Use a skimmer to remove lemon slices, herbs and onions from the stock.
6
Place the fish in the stock, cover and cook over a low heat for about 10 minutes. Cook broccoli in little boiling salted water for 5-8 minutes. Chop the rest of the parsley, except for a little for garnishing.
7
Remove salmon fillets from the stock and keep warm on a plate. Pour fish stock through a sieve and measure 1/4 litre. Bring the fish stock, cream and remaining onion cubes to the boil and simmer for 1-2 minutes.
8
Add the sauce thickener while stirring and bring to the boil again briefly. Mix vermouth and egg yolk and stir into the sauce (do not boil any more). Season to taste with salt and pepper. Drain broccoli and add to the salmon slices on the plate.
9
Garnish with lemon slices and pour the sauce over it. Sprinkle with red pepper. Mix risotto with parmesan and arrange in a bowl. Sprinkle with parsley and serve garnished.