Served with Asparagus Risotto, Confit Lemon, and Salmon Roe
- 4 Portions of Salmon, 6 Ounces Each
- 2 Cups of Carnaroli Rice
- ½ Cup of White Wine
- 6 Tablespoons of Butter
- 2 Shallots, Diced
- 1 Quart of Vegetable Stock
- 1 Bunch of Asparagus
- 2 Lemons
- ½ Cup Of Olive Oil
- 2 Oz Of Salmon Roe
- 1 Tablespoon of Chopped Chives
- 3 Sprigs of Thyme
- Grated Parmesan, as desired
Preheat oven to 350 degrees F. Clean the asparagus and remove the tough stems, as needed. Cut the tips off and cut the tender stems into small coins. Bring a pot of water to a boil and add the asparagus, cooking for 2 minutes before transferring to an ice water bath. Set aside.
Take the tips and blench them in boiling water for 2 minutes then shock them in ice water.
Peel the lemons and add the peels to boiling water, cooking for one minute before transferring to an ice water bath. Bring fresh water to a boil and add the peels to the water, boiling again for 1 minute before transferring to the ice water bath. Repeat this process one more time, again with fresh water. Once peels have cooled after their third boil, remove from ice water and cut into a fine dice. Heat a sauce pan over medium heat and add the olive oil, thyme, and chopped lemon peels and cook for 10 minutes, stirring occasionally. Remove from heat and allow to cool. Once cool, mix in the salmon roe and chives. Set aside.
In a large pot over medium heat, add 2 tablespoons of butter and diced shallots and cook the shallots until soft. Once soft, add the rice and turn up the heat to toast the rice for about two minutes. Be careful with this step to ensure the shallots and rice do not burn or take on too much color. After rice is toasted, add all the wine and allow to cook until evaporated, stirring as needed. Gradually, add in the vegetable stock, stirring continuously, until liquid is absorbed, about 13-14 minutes. Taste the rice to ensure it is fully cooked and salt to taste. Add the remaining butter and cooked asparagus coins (reserve tips if desired for plating), adding grated cheese as desired. Stir well for a creamy consistency and set aside.
Heat a large frying pan over high heat and add a teaspoon of olive oil. Once the pan is hot, add the salmon. Once the salmon begins to change color, move the pan to the preheated oven for 3-5 additional minutes.
Once the salmon is cooked and the risotto is ready, start to assemble the dish.
Spoon the risotto on the bottom of the plate then put the salmon on top. Around the risotto, add the asparagus tips and the lemon mixture with salmon roe.