Executive chef Lee Parsons from Bacchus Restaurant and Lounge showcases one of the items from his Dine Out Vancouver menu.
Ingredients for 2 people
2 x 6oz pc Discovery Pass Keta Salmon
or any other wild British Columbia salmon
25g butter
1tsp olive oil
50g onion – finely chopped
1/2pc garlic clove – finely chopped
90g carnaroli risotto rice
300ml white chicken stock
50ml white wine
1pc fresh thyme
10g butter
1tsp cold pressed olive oil
1pc small shallot, finely chopped
60g frozen petite pois
10g organic arugula
1/2tsp preserved lemon, diced
25g grated padano cheese
Squeeze fresh lemon juice
Crushed Peas
Blanch the petite pois in boiling water for 30 seconds, refesh in iced water.
Coarsley crush the peas with a fork on a low heat cook the chopped shallot until soft with the olive oil. Add the crushed peas and season.
Chill until required
Method – Risotto
Bring the white chicken stock to a simmer in a separate pan
Sweat the onions and garlic in 75g butter until soft with the thyme
Add the rice, increase the heat and marble the rice for 2-3 minutes
Add the white wine, boil then add half of the stock.
Continually stir the risotto mix until the rice starts to absorb the liquid. Add the remaining liquid in small amounts the rice will take aprox 18-20 minutes to cook once the rice is cooked remove from the heat
Add the diced preserved lemon, crushed peas, arugula and padano cheese
Season to taste with salt, black pepper and a good squeeze of fresh lemon
In a hot pan over a medium heat sear the salmon until a deep golden color on one side. flip the salmon over.cook for a further 2 minutes
Remove from the heat and season with fresh butter (hard butter) salt and lemon juice. baste with a spoon
Leave in the pan to finish cooking for 1minute
Once cooked place onto the risotto
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