Wednesday, 4 January 2017

Steamed Salmon topped with 4 citrus flavours

If you are able to use a steamer, this is a recipe for you. It is fast and you have wonderful succulent fish.

Use orange, lemon, lime and clementine and grate the zest on top of the fish fillets.

Do not season it before you put it into the steamer, just before you serve it. Have some salted rosted nuts at hand, just give them a quick second roast in a dry pan. Use a specialty salt and some rare pepper and you have a taste, that is awesome.

Serve it with a yellow and red bell pepper risotto.

recipe for 4:
640 g salmon fillets
1 orange
1 lemon
1 lime
1 clementine
1 tsp lemon salt
1 tsp kampot pepper freshley ground in a pestel and mortar
4 tsp roasted salted mixed nuts, chopped

Put the fish onto a steamer tray. Use a microblade and zest the citrus fruits on top.
Heat up the steamer to 100 C and put the salmon in for 9 minutes.
Sprinkle with lemon salt and Kampot pepper and toss some nuts on top.

3 yellow bell peppers
2 red bell peppers
300 g Aborio rice
1 large onion chopped
2 cloves of garlic chopped
200 ml white wine
750 ml chicken stock
30 g parmesan cheese grated
2 tbsp butter
salt , pepper, smoked paprika

Roast the yellow peppers in the oven until the skin turns black, cover with clingfilm for 10 minutes and let it steam out. Peel the skin away and put the flesh into a blender and make a puree.
Heat up the chicken stock and add the puree to it.
Melt the butter in a wide pot and add the onions and garlic cubes and soften them, add the risotto rice and give it a good coating in the butter.
Pour the wine in and let it reduce.
Ladle hot stock over and let every ladle reduce before you add an other. Keep stirring often.
Cut the red bell pepper into fine cubes and add them after 15 minutes.
When the rice is done, add the Parmesan cheese and eventually a bit of more butter.

2 tsp icing sugar
125 ml white wine
30 ml  white Port wine
100 ml cream
2 tbsp cream cheese
1 piece of peel of an orange, a lime
1 piece of ginger
1 clove of garlic in slices
1 dried chili
1/2 cooked cool potato
Pour the wine in a small casserole with the icing sugar and let it reduce to 1/2.
Add the cream and reduce it again.
Add the Port and the cream cheese.
For aroma, add the spices and let them sit in the sauce without cooking, just warm it through.
Pour the sauce through a sieve and grate some cooked potato in to thicken the sauce a bit.

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