salmon with fennel and lemon risotto
- 1 bulb fennel, chopped
- 50g butter, chopped
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 1 ½ cup (300g) aborio rice
- 4 cloves garlic, crushed
- ½ cup (125ml) dry white wine
- 1.5 litres hot fish stock
- 1 tablespoon finely grated lemon rind
- ¼ cup chopped dill
- 1 ½ cup (120g) finely grated parmesan
- 2 x 200g salmon fillets, pin-boned+ and sliced
- olive oil, extra, for brushing
- Trim the fronds from the fennel, set aside and chop remaining fennel. Place the butter and oil in a large heavy-based saucepan over medium heat.
- Add the fennel and onion and cook for 2–5 minutes or until softened. Add the rice and garlic stir for 1 minute or until rice is well coated. Add the wine and cook for 1 minute or until evaporated.
- Gradually add the stock, 1 cup at a time, stirring continuously, for 25–30 minutes or until absorbed and rice is al dente. Stir through lemon rind, dill and cheese.
- Heat a large non-stick frying pan over high heat. Brush salmon with the extra oil and cook, skin-side down, for 2–3 minutes or until crispy. Turn and cook for a further 2–3 minute or until salmon is cooked to your liking. Serve with risotto. Serves 4.
+ Get your fishmonger to pin-bone the fish for you.
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