Tender salmon with green asparagus on creamy pea risotto

For 2 persons

Ingredients: 50 g butter, 1 onion, 300 g peas, 1.7 l vegetable stock, 350 g risotto rice, 200 ml white wine, 25 g parmesan, some olive oil, 2 salmon fillets, 500 g green asparagus, 1 lemon

Peel and chop the onion and sauté lightly with the butter in a pot for about ten minutes. In the meantime, put 100 g of the peas and a large ladle of vegetable stock in a blender and beat the mixture until it is pureed. Set the mixture aside and add the risotto rice to the fried onion. Roast the rice over medium heat for about one minute. Then add the wine and let it boil until it has completely evaporated. Afterwards pour in the rest of the vegetable stock in portions until the rice is soft and has a good creamy consistency. Next, stir in the remaining peas and the mashed peas. Grate the parmesan and add it to the rice, season with salt and pepper. Turn off the heat and let the rice soak for a few minutes. Wash the asparagus and cut off the lower woody ends. Blanch for about 5 minutes in boiling salted water, remove and rinse in ice water for a moment. Wash the salmon under running water, dab dry with a piece of kitchen roll and season with salt and pepper. Cut the lemon in two halves and squeeze one over the salmon fillets. Heat the oil in a pan and fry the salmon on the first side at medium heat until a crust has formed. Then turn and fry until it is cooked. Stir the risotto well once more before serving. First arrange the risotto pea puree in a deep plate. Place the green asparagus and salmon on top. Refine with a slice of lemon and a dash of olive oil.

Our wine recommendation

Tender salmon, crisp asparagus and a divine creamy pea risotto - the Rickety Bridge Chenin Blanc 2019 is the ideal accompaniment. With its mild notes of annans, stone fruit and lime blossom, this white wine is a real treat for any connoisseur. A wonderful combination is also the Rickety Bridge Sauvignon Blanc 2019. With its fruity notes of blackcurrant, gooseberry and passion fruit, the Sauvignon Blanc conjures up a pleasant mouth feeling. With its nuances of strawberry and sour cherry, the delicate Rickety Bridge The Foundation Stone Rosé 2019 is a delightful addition to fish dishes thanks to its balanced sweet-acid play.

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