Summary

Ingredients

• 2 fish fillet (s) (wild salmon fillets)
• 125 g rice (wild rice)
• 1 lemon (s), add the juice
• some dill, fresh
• some butter
• some olive oil
• salt
• Pepper, whiter
• 0.25 ¼ melon (s), net melon (cantaloupe melon)
• 0.5 ½ hot peppers, red, medium hot
• 0.5 ½ lime (s)
• 1 teaspoon ginger
• 1 chilli pepper (s), dried
• some paprika powder, sweet
• 1 dash honey (wild flower honey)
• some vegetable broth
• some fish stock
• some butter

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Instructions

1. Put the rice in 1/2 liter of lightly salted water and cook without a lid over low heat for 10-12 minutes.
2. In a frying pan, heat some butter and olive oil at high heat, add the salmon fillets, and then cook for 5-6 minutes on each side over medium heat, turning only once, adding lightly pepper and salt.
3. In the meantime, prepare the sauce: Peel and core the 1/4 net melon, cut into larger pieces and place in a mixing bowl. Core the peppers and add roughly chopped. Add the juice of 1/2 lime, a dash of honey and the peeled ginger, chilli and paprika powder. Add some fish stock. Puree everything finely with the magic wand.
4. Heat some vegetable stock in a small saucepan, add the pureed sauce and bring to a simmer. Add a little butter, slowly reduce the sauce over low heat. (At the end of the cooking time, it must be very creamy and almost viscous.)
5. Pour the rice into a sieve, return it to the hot pot, add the chopped, fresh dill, a little salt and a little lemon juice.
6. For the eye: pile the rice on a large, white, preheated plate, add a mirror of melon sauce on the edge, drizzle the cooked fillet with a little lemon juice and serve on top. Place a thin slice of lemon for the garnish and add some fresh dill.