Chervil risotto with salmon

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 leave to marinate in the fridge 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 chilli and the rice and briefly toast together.

Step 3 of 6:

 

Add the lemon juice, white wine, and vegetable stock. Close the Fissler Pressure Cooker according to the instructions. Set the Cooking Indicator with traffic light function to level 2 (fast cooking level) and heat. As soon as the green ring appears, the cooking time of 5 minutes begins.

Step 4 of 6:

 

Meanwhile, coat the marinated salmon strips in cornflour, heat clarified butter in a sealed Fissler Frying Pan, and fry the salmon strips for approx. 3 minutes on each side. Remove and set aside.

Step 5 of 6:

 

Release steam from the Fissler Pressure Cooker according to the instructions and open it. Stir the butter, grated Parmesan, and chervil into the risotto. Season to taste with salt and pepper.

Step 6 of 6:

 

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