Salmon & Scallops with Ginger & Lemongrass Risotto

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! Thanks James Martin

Ingredients

50g butter
1x 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 /2 Shallot, peeled and diced
500ml Chicken stock
175 g Arborio Rice
75 ml White Wine
30 g g Parmesan, grated
25 g Mascarpone
1 Lime, juice only
50 ml Double Cream
15 g Coriander, chopped

For the Sauce

2 large Scallops
50 ml White Wine
100 ml Double Cream
25 g Unsalted Butter
½ Shallot peeled and diced
5 cm Ginger, sliced
1 Lemongrass, sliced

For the Fish

4 large Scallops
4 x 150g Salmon fillets
25 ml Rapeseed Oil
25 g Unsalted Butter

To serve:

2 Red Chillies, sliced
10 g Coriander, chopped finely

Method

In a pan warm the Chicken Stock
In a large pan melt the butter add the Lemongrass, Kaffir Lime leaves, Garlic and Shallots, cook for 3-4minutes 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

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