Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinade
Salmon
To bake
Risotto
How it's done
Marinade
Combine the lemon juice and zest with the pear syrup, oil, fleur de sel and pepper.
Salmon
Place the salmon on a baking tray lined with baking paper, brush with the marinade. Top with the pistachios and flaked almonds.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Top with the micro greens.
Risotto
Heat the oil in a pan. Sauté the onion.
Add the rice and sauté until translucent, stirring constantly.
Pour in 200 ml of wine and reduce almost completely.
Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins., pour in the rest of the wine, simmer for a further 5 mins. until the rice is creamy and al dente. Stir in the butter and parmesan, season the risotto, serve with the fish.
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