 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Creamy, flavoursome and an ultimate comfort food. Ingredients:
2 fresh salmon fillets |
3 ounces shrimp or 3 ounces prawns |
1 vegetable stock cube |
5 ounces risotto rice |
1 pint boiling water |
2 bay leaves |
2 tablespoons creme fraiche or 2 tablespoons cream |
2 teaspoons dried dill |
1 teaspoon dried herbs |
lemon juice (approx. 1) |
lemon zest |
olive oil |
salt and pepper |
Directions:
1. Heat 1 tbsp of olive oil in a pan; add dried herbs, bay leaf and risotto rice when hot. Keep stirring for 5 minutes.
2. Make up stock and remove salmon skin/bone.
3. Add 1/3 stock to rice after 5 mins, add remaining until it is all absorbed (about 10-15 mins). Stir frequently.
4. While risotto is cooking, add 1 tbsp olive oil, lemon zest, creme fraiche and dill to hot frying pan. Wait until simmering-DO NOT BOIL.
5. Add salmon to frying pan and fry. This will take roughly 5-8 mins, turn twice until flakey and soft.
6. Add lemon juice, twist of black pepper and pinch salt to risotto, add shrimps and simmer for further 5 minutes.
7. Gently break up salmon into flakes using wooden spoon, and add to risotto. Remove bay leaves.
8. Serve hot. Garnish with lemon rind/bay leaf.
|
|