- For Salmon:
- 4 x 180 to 220 gram Salmon filets, skin on
- Salt, pepper, lemon juice
- Oil for frying
- For Risotto:
- 20 g butter
- 50 g onion, chopped
- 150 g risotto rice (Carnaroli)
- 600 ml vegetable stock
- 40 g grated Parmesan cheese
- 30 g butter
- For Moutabel:
- 2 medium eggplants
- 1 clove garlic, chopped
- 50 ml tahina
- 30 ml lemon juice
- salt & pepper
- 20 gram each red, yellow and green bell pepper
- 5 gram fresh coriander, chopped
For the salmon, carefully remove salmon skin and set aside. Marinate salmon filets with salt, pepper and lemon juice. Heat fry pan with little oil. Sear salmon filets, 3-4 minutes on each side, depending on thickness. Set aside. Heat oil and fry salmon skins with outer skin side first, till golden brown and crispy.
For the Risotto, add butter to pan. Add chopped onions and cook till light. Add rice and cook further till lightly glassy. Add vegetable stock laddle by laddle, letting the rice absorb the liquid. Keep cooking and adding liquid till rice is almost cooked, about 15-18 minutes. Check the rice, it should be still al dente, meaning `to the bite` Then add final butter and parmesan cheese. Season.
To prepare moutabel, char-grill eggplants over gas flame or under hot grill. Eggplants should be charred and smokey, while cooked from the inside. Set aside and let cool. Remove charred skin carefully, even wash slightly to remove all burned skin. Add eggplant, garlic, lemon juice and tahina in a blender and puree. Remove and season with salt and pepper. Add finely chopped peppers and coriander.
Plate as shown in picture with asparagus or any other suitable vegetable, olives and pesto