recipes
Basil crusted salmon on an asparagus and sundried tomato risotto
Ingredients
- 400g salmon fillets
- 70g fresh breadcrumbs
- 3 tbsp pesto (Star)
- 30g melted butter
- 8 asparagus stems
- 1 small onion
- 2 cloves garlic
- ½ cup Arborio rice
- ¼ cup white wine
- ¾ cup fish stock
- 3 tbsp sundried tomato paste
- 2 tbsp grated Parmesan
- 1 tbsp mascarpone
- 3 fresh sage leaves
- 3 tbsp olive oil
- 1 tsp chopped dill
- ½ tsp lemon zest
Method
Sweat the onion and garlic in some salted butter until softened, toss in the rice for a few seconds and then pour in the wine. Simmer for 2 minutes and add the stock, simmer until liquid is nearly absorbed. Slice the asparagus and mix them into rice together with the chopped sage mixing continuously until rice is cooked. Now add the cheese, sundried tomatoes and mascarpone and remove from heat. Mix well the pesto with the bread and melted butter to form the crust and stick it to the top of the salmon supreme, bake at 180`c until salmon is cooked through. Mix well the olive oil, dill and zest in a bowl, season and drizzle with the salmon.
Suggested wine:Sauvignon Blanc Marlborough – Villa Maria
| Distinctively Marlborough in style, bursting with passion fruit, ripe gooseberry and lime flavours. It has a well balanced and freshly invigorating palate with a crisp and zesty finish. |
| Private Bin Sauvignon Blanc Marlborough |
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