Salmon with lemon butter and asparagus risotto

Name: Salmon with lemon butter and asparagus risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g green asparagus; 1 medium onion; 2 TABLESPOONS Oil; 200 g Risotto Rice; 150 ml dry white wine; 500 ml Vegetable broth (instant); 100 g Whipped cream; 1 untreated lemon; 4 (150 g each) Salmon fillets; 75 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Dill; 7-10 Tbsp Lemon slices; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g green asparagus
1 medium onion
2 TABLESPOONS Oil
200 g Risotto Rice
150 ml dry white wine
500 ml Vegetable broth (instant)
100 g Whipped cream
1 untreated lemon
4 (150 g each) Salmon fillets
75 g soft butter
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Dill
7-10 Tbsp Lemon slices
7-10 Tbsp Grease

Directions

1
Wash the asparagus, cut off the woody ends. Cut the asparagus into pieces. Peel and finely chop the onion. Heat oil in a pot and fry onion. Add rice and fry until transparent.
2
Gradually add wine, stock and cream. Only when the liquid has been absorbed, add the liquid again. Cook for a total of 25-30 minutes over a mild heat, stirring frequently. Add the asparagus about 10 minutes before the end of the cooking time.
3
Wash the lemon well and rub dry. Peel off the zests with a zest ripper. Squeeze 1/2 a lemon. Wash the fish and dab dry. Put into a greased ovenproof dish. Sprinkle with lemon juice.
4
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Knead butter with salt, pepper and zest. Spread butter in flakes on the salmon. Cook for another 5-10 minutes.
5
Wash the dill and dab dry, put some aside for garnishing, chop the rest. Season risotto with salt and pepper. Serve the rice with the salmon, sprinkle with dill. Garnish with dill and lemon slices.