for 4 person

Marinade

1	organic lemon, use grated zest and 2 tbsp of juice
1 tbsp	birnel (pear syrup)
2 tbsp	olive oil
1 tsp	sea salt
a little	pepper

Salmon

800 g	salmon fillet without skin
50 g	shelled pistachios, coarsely chopped
50 g	flaked almonds

To bake

10 g	Micro Greens, roughly chopped

Risotto

1 tbsp	olive oil
1	onion, finely chopped
300 g	risotto rice
4 dl	white wine
6 dl	vegetable bouillon, hot
2 tbsp	butter
50 g	Parmesan, grated
	salt and pepper to taste

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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