Salmon fillet in lemon sauce with mushroom risotto

Name: Salmon fillet in lemon sauce with mushroom risotto
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 packs (à 250 g, 2 pieces each) frozen salmon fillets without skin; 50 g Chanterelles; 400 g Courgette; 2 small onions; 1 Garlic clove; 2 TABLESPOONS Oil; 100 g natural & wild rice mixture; 100 ml White wine; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp ground white pepper; 100 g Whipped cream; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 1 TABLESPOON sauce thickener; 1/2 bunch Dill; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 packs (à 250 g, 2 pieces each) frozen salmon fillets without skin
50 g Chanterelles
400 g Courgette
2 small onions
1 Garlic clove
2 TABLESPOONS Oil
100 g natural & wild rice mixture
100 ml White wine
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp ground white pepper
100 g Whipped cream
7-10 Tbsp juice and grated zest of 1 untreated lemon
1 TABLESPOON sauce thickener
1/2 bunch Dill
7-10 Tbsp Sugar
7-10 Tbsp Lemon Pepper

Directions

1
Defrost the salmon. Clean, wash and pat dry the chanterelles. Clean and wash the zucchini. Cut approx. 100 g into small cubes, remaining zucchini into slices. Peel and finely dice onions and garlic. Fry mushrooms and diced zucchini in 1 tablespoon of hot oil for about 3 minutes.
2
Remove from the pan. Fry half of the onions and garlic in the frying oil. Add rice and steam briefly. Pour in white wine and stock and let it swell at low heat for 20-25 minutes. Let the salmon fillets simmer in lightly boiling salt water for about 10 minutes. Cook zucchini slices in little boiling salted water for about 5 minutes. Shortly before the end of the cooking time, add chanterelles and diced courgette to the risotto and warm up as well. Season to taste with salt and pepper. Fry the remaining onion cubes in the remaining oil. Add cream, lemon juice and zest and bring to the boil once. Stir in sauce thickener.
3
Cook zucchini slices in little boiling salted water for about 5 minutes. Shortly before the end of the cooking time, add chanterelles and diced courgette to the risotto and warm up as well. Season to taste with salt and pepper. Fry the remaining onion cubes in the remaining oil. Add cream, lemon juice and zest and bring to the boil once. Stir in sauce thickener. Wash the dill, dab dry and chop. Add to the sauce. Season to taste with salt, sugar and lemon pepper. Drain salmon and zucchini. Arrange two pieces of fish with some risotto, zucchini vegetables and lemon sauce on each plate
4
Wash the dill, dab dry and chop. Add to the sauce. Season to taste with salt, sugar and lemon pepper. Drain salmon and zucchini. Arrange two pieces of fish with some risotto, zucchini vegetables and lemon sauce on each plate