Pan Seared Salmon, soft boiled egg, pea and spring onion risotto recipe

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Pan Seared Salmon, soft boiled egg, pea and spring onion risotto
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Ingredients
  1. 100g Arborio risotto rice
  2. 200ml light chicken or fish stock
  3. 1 Free range Egg
  4. 2 tbsp olive oil
  5. 2 finely chopped shallots
  6. 130g Salmon fillet
  7. 25g Peas
  8. 2 spring onions, white part trimmed away, green part finely chopped
  9. 1 tbsp mascarpone
  10. 2 tbsp grated parmesan
  11. 2 tsp butter
Instructions
  1. 1. Heat some olive oil in a pan, add the shallots and stir over medium heat for 3-4 minutes, until the shallots are beginning to soften, add the risotto rice and stir well.
  2. 2. Add the stock in parts and cook, stirring occasionally, until the rice has absorbed all of the liquid.
  3. 3. When the stock has been absorbed, taste the rice to see if it is cooked but still al dente. If not ready, add a little more stock and cook for a few more minutes, remove the pan from the heat.
  4. 4. Place the Egg into boiling salted water for 4 minutes, remove the outer shell.
  5. 5. In a separate non stick pan ass a little olive oil, add the piece of salmon skin side down, cook unit golden brown the turn over cook for a further 3 minutes. Place into hot oven 150c until cooked.
  6. 6. Add the peas, spring onions cook for 2 minutes, add the mascarpone, parmesan and butter and stir to combine and melt, season to taste with salt and freshly ground black pepper.
  7. 7. To serve, spoon the risotto into a warmed bowl, place the cooked salmon on top, skin side up; add half of the soft boiled egg.
  8. 8. Garnish with the lemon wedge and serve.
Notes
  1. Serve with a slice of Lemon, sprinkle fresh herbs
Be Catering http://becatering.co.uk/
By | 2016-06-02T10:07:07+00:00 May 26th, 2016|Catering, party food|0 Comments

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