Poached Salmon Fillet with Risotto, Crispy Leek and Moscatel Purée

Name: Poached Salmon Fillet with Risotto, Crispy Leek and Moscatel Purée (Filete de Salmão Escalfado com Risotto de Limão, Crocante de alho Francôs e Redução de Moscatel)
Yield: Serves four
Cuisine: Portuguese
Ingredients: 1 cup of moscatel wine; 2 cups vegetable oil for frying; 1 level tablespoon of fine salt; ½ cup cornflour; 2 cloves; 2 allspice peppercorns; salt; 1 tablespoon of butter; 6 cups vegetable broth; ½ cup white wine; five-peppers mix, freshly ground; ½ teaspoon sea salt; 1 leek; thickly grated parmesan cheese; 1 tablespoon of lemon peel zest; 2 tablespoons butter; 3 tablespoons olive oil; ½ cup white onion, chopped; 4 cans salmon fillets in brine; 2 cups arborio rice; ½ dessert spoon fresh thyme leaves; ½ tablespoon savoury aromatic herbs; ½ cup vegetable broth; 1 shallot; 1 lemon; 1 large sliver orange peel

Filete de Salmão Escalfado com Risotto de Limão, Crocante de alho Francôs e Redução de Moscatel

Preparation info

Serves
four

Difficulty
Medium

Appears in

The Best I(n) Can

By Akis Konstantinidis

Published 2016

About

Ingredients

4 cans salmon fillets in brine

Europe
Portugal
Fish course
Pescatarian
Gluten-free

Method

Preparation

Place the unopened cans into hot water at about 50°C and set aside until the other dishes are ready.

Preparation for the lemon risotto

Sauté onion in olive oil until soft then add rice, stirring well for two minutes until rice gains brightness. Add salt and pepper, mix well. Add wine,