Serves 4

INGREDIENTS

50g butter

1x 5 cm ginger, peeled and diced

2lemon grass thinly chopped

2 kaffir lime leaves, remove stalk and thinly slice

1 garlic clove, peeled and chopped

1 /2 a shallot, peeled and diced

400ml chicken stock

100g Arborio rice

75ml white wine

25g grated parmesan

25g mascarpone

1 lime, juice only

Sauce:

50ml white wine

100ml double cream

25g butter

½ shallot peeled and diced

5 cm ginger, sliced

1 lemongrass, sliced

4 large scallops

4 x 150g salmon fillets

25ml veg oil

25g butter

To serve:

2 red chillies, sliced

METHOD

In a large pan melt the butter add the lemongrass, lime leaves, garlic and shallots, cook for 2 minutes then add the rice and coat.

Add the wine and chicken stock and keep stirring, simmer for 15 minutes.

Finish with the remaining butter, parmesan, mascarpone and lime juice, season sprinkle over 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 kep warm.

To cook the fish, put the oil into a non stick frying pan, season the salmon then fry skin side down for 2 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

 

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