Recipe Categories
Fish :: Salmon & Dill Risotto
450g salmon fillet
Zest & juice of 1 lemon
Ground black pepper
Sprinkle rock salt
2 Tbsp olive oil
1 onion, finely chopped
2 Tbsp butter
500g Arborio rice
¼ cup dry white wine
1200 - 1500ml fish stock, hot
3 Tbsp fresh dill, chopped
½ cup grated parmesan
Black pepper
Remove bones from fish and lay skin side down on baking tray. Opour over lemon juice, pepper and salt. Set aside.
Heat oil in heavy-bottomed pan and sauté onion for 1 min. Add butter, rice, lemon zest and cook 2 mins. Pour in wine and let reduce 1 min. Start adding stock, little by little, stirring constantly. About half way through place salmon under grill for 5-7 mins. Remove skin and flake flesh.
When stock is absorbed, stir through salmon, dill and half the parmesan. Serve with a lemon wedge and extra parmesan on top.
Other Fish recipes: Potato Pikelets with Smoked Salmon, Fish Cakes with Sweet Chilli Sauce, North African Fish & Peas, Fish Steaks with Oregano & Lemon Sauce, Salmon & Dill Risotto, Hapuka with Cherry Tomatoes & Basil, Lemon & Vodka Salmon with Capers
