Poached Salmon Fillet with Risotto, Crispy Leek and Moscatel Purée

Name: Poached Salmon Fillet with Risotto, Crispy Leek and Moscatel Purée (Filete de Salmão Escalfado com Risotto de Limão, Crocante de alho Francôs e Redução de Moscatel)
Yield: Serves four
Cuisine: Portuguese
Ingredients: ½ teaspoon sea salt; 1 tablespoon of lemon peel zest; 1 shallot; 1 cup of moscatel wine; 2 cups vegetable oil for frying; 6 cups vegetable broth; 1 tablespoon of butter; ½ dessert spoon fresh thyme leaves; 2 tablespoons butter; 2 cloves; ½ cup vegetable broth; 1 lemon; five-peppers mix, freshly ground; thickly grated parmesan cheese; 1 leek; ½ cup cornflour; salt; ½ cup white onion, chopped; 2 allspice peppercorns; 3 tablespoons olive oil; 1 level tablespoon of fine salt; 1 large sliver orange peel; ½ tablespoon savoury aromatic herbs; 4 cans salmon fillets in brine; 2 cups arborio rice; ½ cup white wine

Filete de Salmão Escalfado com Risotto de Limão, Crocante de alho Francôs e Redução de Moscatel

Preparation info

Serves
four

Difficulty
Medium

Appears in

The Best I(n) Can

By Akis Konstantinidis

Published 2016

About

Ingredients

4 cans salmon fillets in brine

Europe
Portugal
Fish course
Pescatarian
Gluten-free

Method

Preparation

Place the unopened cans into hot water at about 50°C and set aside until the other dishes are ready.

Preparation for the lemon risotto

Sauté onion in olive oil until soft then add rice, stirring well for two minutes until rice gains brightness. Add salt and pepper, mix well. Add wine,