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
- 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.
- 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.
- 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.
- 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.
Journal information