Елена (gerbera1) wrote,
Елена
gerbera1

Ужин в Суккот(по немногочисленным просьбам)

      Все уехали, мы остались вдвоём и потому грустили( Вот и ужин такой , малопраздничный. Всё-таки я люблю  накрывать стол для большей компании)
  Меня спрашивают часто, как я подбираю цвет, а очень просто, беру жёлтый, чтобы всё было жёлто))
















   Салат из печёных свеклы, шаллота, яблок в карамели и козьего сыра.



Ризотто с фенхелем и запечённый салмон.






INGREDIENTS


  • 1 BULB FENNEL, CHOPPED

  • 50G BUTTER, CHOPPED

  • 1 TABLESPOON OLIVE OIL

  • 1 BROWN ONION, CHOPPED

  • 1 ½ CUP (300G) ABORIO RICE

  • 4 CLOVES GARLIC, CRUSHED

  • ½ CUP (125ML) DRY WHITE WINE

  • 1.5 LITRES HOT FISH STOCK

  • 1 TABLESPOON FINELY GRATED LEMON RIND

  • ¼ CUP CHOPPED DILL

  • 1 ½ CUP (120G) FINELY GRATED PARMESAN

  • 2 X 200G SALMON FILLETS, PIN-BONED+ AND SLICED

  • OLIVE OIL, EXTRA, FOR BRUSHING






























METHOD


  1. Trim the fronds from the fennel, set aside and chop remaining fennel. Place the butter and oil in a large heavy-based saucepan over medium heat.

  2. Add the fennel and onion and cook for 2–5 minutes or until softened. Add the rice and garlic stir for 1 minute or until rice is well coated. Add the wine and cook for 1 minute or until evaporated.

  3. Gradually add the stock, 1 cup at a time, stirring continuously, for 25–30 minutes or until absorbed and rice is al dente. Stir through lemon rind, dill and cheese.

  4. Heat a large non-stick frying pan over high heat. Brush salmon with the extra oil and cook, skin-side down, for 2–3 minutes or until crispy. Turn and cook for a further 2–3 minute or until salmon is cooked to your liking. Serve with risotto. Serves 4.

+ Get your fishmonger to pin-bone the fish for you.









Пирог с сухофруктам







Пирог с сухофруктами.






Tags: Ужин
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