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Salmon in herb crust, spices and lime, asparagus risotto with roasted hazelnuts, shimeji mushrooms with garlic butter |

Vegetables and Fruits, Risotto, Pasta and Rice, Salmon and tuna

Tasty salmon recipe covered wit crunchy herbs crust

Ingredients

Recipe for 4 portions

Salmon in herb crust

4 Piece(s)
Salmon steak
0.50 Unit(s)
Lime juice
35 Gr
Japanese breadcrumbs (panko)
2 Pinch(es)
Sea salt flakes
2 Turn(s)
White pepper
10 Ml
Olive oil
25 Gr
Butter
4 Sprig(s)
Chives
2 Sprig(s)
Chopped parsley
1 Clove(s)
Chopped garlic
0.25 Tsp
Ground ginger
0.25 Tsp
Ground fennel seeds

Asparagus risotto

30 Gr
Butter
30 Gr
Grated parmigiano reggiano
12 Unit(s)
Green asparagus
4 Sprig(s)
Chives
0.50 Unit(s)
Lemon
250 Gr
Arborio rice
150 Gr
Onion
150 Ml
White wine
750 Ml
Fish stock
150 Gr
Shimeji mushrooms

Preparation time: 45 min

Preheat your four Convection at 375 °F

  • Prep

    Finely chop the chive. Chop the parsley and the garlic.

    Roast the nuts in the oven for 5 minutes, crush them and put aside.

    With scissor, cut the Shimeji mushrooms heads. Cook them in a warm pan for 2 min with butter and 1 chopped garlic clove; put aside.

    Prepare the fish stock and keep it warm.

    Cook the asparagus in boiling water for 2 minutes then dip them in ice water to stop the cooking and fix the colour. Slice them before adding to the risotto.

  • Herb crust and salmon

    Herb crust

    Put all the ingredients and in mixer, mix until you obtain a paste. Spread 2mm of paste betwwen 2 baking sheets and pput in the freezer.

    Once the paste is hard, slice some salmon shape pieces to cover your fish.

    Salmon cooking

    Season your fish with salt and pepper, cover them with the herbs crust. Put on a baking tray and cook in the oven for about 8 minutes.

  • Asparagus Risotto

    Heat the oil in a pot on medium-low heat. Add the onion and cook it for a few minutes. Add the rice and cook until it  becomes translucid. Deglaze with white wine. Stir to evaporate the wine and add the broth one ladle at the time. Keep on stirring for about 20 minutes until the rice is al dente. Add the asparagus, lemon zests and the mushrooms. Cook for another minute to reheat everything. Remove from heat, add the parmesan cheese, half of the chives and butter. Mix and season to taste.

  • Dressing

    In a soup plate, put a nice spoon of risotto and sprinkle with roasted nuts.

    Put the salmon on top and add some young prouts to garnish.

    Finish with a dash of olive oil.

« Make your recipes while having fun with friends or colleagues. »

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L'ATELIER DU CHEF

L'ATELIER DU CHEF

Let yourself be drawn into the world of your chef and create a delicious 3 course meal!

  • Beef carpaccio, onion rings, capers, shaved parmesan with a truffle oil and aged balsamic arugula salad |
  • Salmon in herb crust, spices and lime, asparagus risotto with roasted hazelnuts, shimeji mushrooms with garlic butter |
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More information
10 / 14

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