Chervil risotto with salmon

38 min

Total Time

8 min

Cooking Time

30 min

Preperation Time

Ingredients

4 servings

600 g	Salmon fillet
1	Organic lemon
½ tsp	Worcestershire sauce
1 tsp	natural or sea salt
	Pepper from the mill
1-2 tbsp	butter
	1 onion, finely diced
	2 cloves of garlic, finely diced
1	red chili pepper, deseeded, diced
250 g	Risotto rice
1	Juice an organic lemon
100 ml	White wine (alternatively chicken stock)
400 ml	Vegetable broth
50 g	Cornflour
2 tsp	clarified butter for frying
50 g	Butter
4 tbsp	Parmesan
1 bunch	chervil, finely chopped
1 tsp	natural or sea salt
	Pepper from the mill
1	Organic lime, cut into wedges

Instructions

Step 1 of 6:

Wash the salmon fillet under running water, pat dry, and cut into strips. Drizzle with lemon juice and Worcestershire sauce, season with salt and pepper, and let marinate in the refrigerator for 10 to 15 minutes.

Step 2 of 6:

For the risotto, heat the butter in the Fissler pressure cooker (4.5 l). Add the diced onion and garlic and sauté until translucent (do not let them brown). Add the finely chopped chili pepper and the rice and toast briefly.

Step 3 of 6:

Pour in the lemon juice, white wine, and vegetable broth. Close the Fissler pressure cooker according to instructions. Set the cooking indicator with traffic light function to level 2 (quick cooking level) and heat. As soon as the green ring appears, the cooking time of 5 minutes begins.

Step 4 of 6:

Meanwhile, toss the marinated salmon strips in cornmeal, heat clarified butter in a sealed Fissler pan, and fry the salmon strips in it for approx. 3 minutes on each side, remove, and set aside.

Step 5 of 6:

Allow the Fissler pressure cooker to steam release and open according to instructions. Stir in the butter with the grated Parmesan cheese and chervil into the risotto. Season with salt and pepper.

Step 6 of 6:

Arrange the risotto on plates, distribute the salmon strips on top, garnish with lime wedges, and serve.