Pink Pan-Roasted Salmon with Grey Salt and Creamy Risotto
- 2 Tbsp. olive oil
- 3 Tbsp. butter
- 4 leeks, washed and finely chopped
- 400g risotto rice
- 3 garlic cloves, finely chopped
- 2 cups white wine
- 3 cups chicken stock
- Salt and freshly ground black pepper
- 100g Parmesan cheese, grated
- 4x 150g salmon or trout portions
Heat the olive oil and one tablespoon of butter in a Le Creuset 30cm Signature Buffet Casserole over medium heat. Add the leeks and fry until soft and translucent.
Add the risotto rice and stir for a minute. Then add the garlic and the wine whilst still stirring.
Once the wine has cooked into the rice, start adding ladles of hot stock, stirring continuously. Cook until the rice is soft, yet still a little firm to the bite. Season and remove from the heat. Add one a tablespoon of butter and Parmesan to the rice and stir through. Serve with the pieces of fish.
To cook the salmon:
Melt a tablespoon of butter in a nonstick frying pan over medium to high heat. Cook the salmon on both sides, skin side down first, until fish is cooked but slightly underdone in the middle.