Salmon with horseradish butter

Name: Salmon with horseradish butter
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1.25 kg Salmon fillet; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp crushed pepper; 5 cm long piece of horseradish root; 40 g + 1 tablespoon butter; 2 Onions; 1 Garlic clove; 2 TABLESPOONS Olive oil; 450 g Risotto Rice; 200 ml White wine; 1 - 1,25 l stock or broth; 250 g Sweet peas; 300 g frozen peas; 75 g Parmesan cheese; 150 g Whipped cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1.25 kg Salmon fillet
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp crushed pepper
5 cm long piece of horseradish root
40 g + 1 tablespoon butter
2 Onions
1 Garlic clove
2 TABLESPOONS Olive oil
450 g Risotto Rice
200 ml White wine
1 - 1,25 l stock or broth
250 g Sweet peas
300 g frozen peas
75 g Parmesan cheese
150 g Whipped cream

Directions

1
Wash the salmon, dab dry and place on a baking tray. Sprinkle with lemon juice, season with salt and crushed pepper. Peel the horseradish and slice the fine shavings. Cook salmon in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
2
After 15 minutes cooking time, spread 40 g butter in small pieces and horseradish shavings on top and finish cooking. Meanwhile peel onions and garlic for the risotto. Finely dice the onions and press the garlic through a garlic press.
3
Fry in hot olive oil until translucent. Add 1 tablespoon of butter and rice, fry briefly. Season with salt and pepper, deglaze with white wine and let it boil down. Add broth little by little, stir at intervals, simmer for 20-30 minutes according to package instructions.
4
Wash the sugar snap peas and cut them a little finer lengthwise. Add the frozen peas to the risotto for the last 10-12 minutes of cooking time. Grate the parmesan and stir into the risotto. Refine risotto with cream.
5
Season again and serve in portions with the salmon.