Pan Fried Scottish Salmon | Sweet Corn Crab Risotto | Avocado | Tobiko

Sandy Bohm Scottish salmon

Ingredients| Sweet Corn Crab Risotto

4 pieces of salmon 160g

1 tin of sweet corn

20g of garlic

1 cup sliced shiitake mushrooms

4 tablespoons olive oil

5 cups low salt chicken stock, hot

1 1/4 cup finely chopped onions

1 1/2 cup arborio rice

1/2 cup white wine

1/2 pound crabmeat

2 cups stemmed baby spinach

2 tablespoons grated Parmesan cheese

Salt, only if necessary

2 tablespoons fresh parsley, chopped

2 tablespoons chives, minced

1 large tomato, peeled, seeded and diced

1 avocado

Tobiko

 

Method | Sweet Corn Crab Risotto

For the risotto take a big casserole and add some olive oil as well as onions and garlic. Fry them until they are light and soft. Add the risotto and fry altogether until the risotto gets glassy. Add the white wine and move the risotto until the liquid is reduced.  Once that is done add slowly the chicken stock one by one (ca. 100ml every few minutes) until the risotto is more than al dente. 

Add the sweet corn, shiitake mushrooms, spinach, crabmeat and the grated parmesan cheese. Finish it with all the chopped herbs and in the end add the diced tomatoes.

Take the avocado, cut it in quarters and add some lemon juice to avoid that the avocado turns brown. Then add the tomato on top of the avocado.

Then fry the pieces of salmon in a non-stick pan, skin side crispy medium. Serve it as shown on the picture.