RISOTTO WITH SALMON

Preparation Method :

• Put the bay leaf, salt, peppercorns, lemon peel and parsley into a saucepan large enough to take the fish (Washed and deboned fish) and cover with water.
• Simmer the herbs gently for about 20-25 minutes.
• Poach for about 10 minutes, then cover the pan and take it off the heat. Leave the salmon to stand in the water until cooked.
• Remove the fish from the pan then skin and fillet it carefully and then cut the flesh into small pieces.
• Strain and reserve the stock, then keep it simmering. Add fish stock if necessary.
• Melt half the butter with the oil in a large pan and fry the garlic until just softened.
• Add the rice and toast the grains thoroughly, then add the wine for a minute until the alcohol has evaporated.
• Cook the rice for 5 minutes, then start to add the hot salmon stock, stir constantly and always allow the liquid to be absorbed before adding more.
• Five minutes before the rice is cooked, stir in the cooked fish, stir it through breaking some.
• When the rice is tender but still firm to the bite, take the pan off the heat and stir in the butter.
• Cover and leave to rest for 5 minutes, then transfer to a warmed platter. Sprinkle with the chopped parsley, lemon zest and the tiny strips of smoked salmon to serve.