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Salmon with Morels and Pea Risotto Recipe -Tyler Florence
Nb persons: 4
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| This all-purpose risotto base lends itself to any flavor. In the winter, I add the meat juices from pot roast; in summer, I fold in sweet roasted corn purée, lobster, basil. A great addition to your recipe arsenal. Ingredients | |
| Sea salt | |
| pepper | |
| 3 tablespoons | grape-seed oil |
| 1 pound | wild Alaskan salmon fillet, skin removed, cut into four portions, and any bones removed |
| ¼ pound | whole fresh morel mushrooms, soaked in cool water to remove any grit |
| 4 sprigs | fresh thyme |
| 1 tablespoon | freshly squeezed lemon juice |
| 4 cups | organic chicken stock |
| 1 cup | frozen baby peas |
| 2 tablespoons | extra virgin olive oil |
| 1 medium | shallot, finely chopped |
| 1 cup | uncooked Arborio rice |
| ¼ cup | dry white wine |
| 2 tablespoons | unsalted butter |
| 1 cup | freshly grated Parmesan cheese |
| 3 tablespoons | fresh baby mint leaves |
Directions
1 Preheat oven to 400 degrees.
2 Season salmon fillets with sea salt and pepper. In a large sauté pan, heat grape-seed oil over a high heat until shimmering. Sear the salmon for two to three minutes on just one side. Add the morels, thyme, and lemon juice. Place pan in the oven and cook 10 minutes, or until the salmon is crispy on the outside and tender on the inside.
3 In a large pot, add the chicken stock and bring to a boil over medium-high heat. Reduce the heat and add the peas and cook for one or two minutes, or until bright in color. With a strainer, remove the peas from the stock and keep the stock at a simmer. In a blender, purée half the peas until smooth and set aside.
4 In a large, deep pot, heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring for one minute. Add the rice and cook, stirring for three to five minutes until the rice has darkened slightly and has a nutty aroma. Stir in the white wine.
5 Gradually add the reserved stock, one cup at a time, stirring frequently until all the liquid has been absorbed before adding more stock. Stir until smooth. Fold in both the puréed and whole peas, butter, and cheese. Season with salt and pepper and stir until well blended.
6 Serve the risotto topped with the salmon fillet and morels and garnished with the mint leaves. Serve immediately.
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