About the Recipe
This dish of Salmon and Scallops with Ginger and Lemongrass Risotto is next level tasty! Fragrant, flavoursome, with a little kick.It looks fabulous too!
Ingredients
50g butter
5 cm Ginger, peeled and diced
2 Lemongrass thinly chopped
2 Kaffir Lime Leaves, remove stalk and thinly slice
2 Garlic cloves, peeled and chopped
1 Shallot, peeled and diced
400ml Chicken stock
125g Arborio Rice
75ml White Wine
30g Parmesan, grated
25g Mascarpone
1 Lime, juice only
50ml Double Cream
15g Coriander, chopped
​
For the Sauce
​
3 large Scallop Roes
50ml White Wine
100ml Double Cream
25g Unsalted Butter
½ Shallot peeled and diced
5 cm Ginger, sliced
1 Lemongrass, sliced
For the Fish
4 large Scallops
2 x 150g Salmon fillets
25 ml Rapeseed Oil
25g Unsalted Butter
​
To serve:
​
1 Red Chillie, sliced
10g Coriander, chopped finely
Preparation
In a pan warm the Chicken Stock
In a large pan melt the butter add the Lemongrass, Kaffir Lime leaves, Ginger, Garlic and Shallots, cook for 3-4 minutes until softened
Add the Rice and coat.
Add the Wine and stir
A ladle at a time add the Chicken Stock and keep stirring
Simmer for 20 minutes, or until the rice is al dente.
Finish with the Cream, Parmesan, Mascarpone and Lime juice
Season and sprinkle over the Coriander
To make the sauce
Place all the ingredients in a pan, bring to the boil then simmer for 5 minute.
Blitz until smooth then sieve into a clean pan keep warm
To cook the fish
Add the oil into a non stick frying pan
Season the salmon then fry skin side down for 4 minutes.
Flip over then add the Scallops.
After 1 minute flip the Scallops over, add the butter when foaming
Nape all over
To serve, spoon the risotto onto plates
Top with salmon and scallops, spoon over the sauce
Sprinkle over sliced chillies