Salmon Fillet with Amaranth Risotto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s)
- 1 tablespoon flour, (Wiener Griesler)
- a bit salt
- some pepper
- 1 tablespoon oil
- 1 tablespoon butter
- 1 handful amaranth leaves, red
- 1 cup rice (risotto)
- 1 tablespoon olive oil
- 1 small onion (s), chopped
- 1 dash vinegar, (rice vinegar)
- Chicken broth, as needed
- 1 tablespoon butter
- 2 handfuls spinach, `wild spinach` (Guter Heinrich)
- 1 tablespoon olive oil
- 1 small onion (s)
- 0.5 teaspoon ½ curry powder, red
- 0.5 ½ cup cream
- a bit salt
- 15 flowers marigolds
- 2 tablespoon sunflower seeds
- 1 clove garlic
- a bit salt
- some pepper
- some stalks cress
- Oil, (sesame oil) at will
Print Recipe
Pin Recipe Instructions
- Parry the salmon fillets, season with salt and pepper and flour on both sides. Fry in oil, add butter and finish cooking
- Amaranth risotto:
- Blanch the amaranth leaves in salted water, cool and cut into fine strips.
- Heat the oil in the pan, sweat the onion until colorless, add the rice and let it sear too. Deglaze with a little vinegar and steam slowly, adding a little hot broth over and over again. Just before serving, add the amaranth and some butter.
- Curry - Good Heinrich:
- Sweat the finely chopped onion together with the curry in the oil, pluck the leaves from Good Heinrich and let it sauté briefly, pour on the cream and simmer everything until done.
- Marigold pesto:
- Roast the sunflower seeds without oil. After cooling, mix together with the marigold flower petals, the oil and the spices.
- Cress oil:
- Strip the leaves from the stems and mix with the sesame oil
- Place the risotto on a preheated plate, arrange the salmon fillets. Add the leafy vegetables and garnish everything with the pesto and oil.
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