Crispy Salmon with Pumpkin Risotto v Baking with Christina
Main course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
Ingredients (18 ingredients)
-
1 Stück Onion
-
20 g Butter
-
150 g Risotto rice
-
100 g White wine
-
300 g Vegetable soup
-
270 g Pumpkin (e.g. Hokkaido)
-
50 g Parmesan
-
1 Prise Salt
-
1 Prise Pepper
-
4 Stück Salmon fillets
-
1 Prise Salt
-
1 Prise Pepper
-
50 g Butter
-
30 g Oat flakes
-
2 EL Parsley, chopped
-
0.5 Stück Juice of half a lemon
-
75 g Vegetable broth
-
1 EL Parmesan shavings
Preparation (13 steps)
Chop onion
Peel 1 onion, quarter it and put it in the mixing bowl. Chop for 3 sec./level 5.
Sauté onion
Add 20 g butter to the onions in the mixing bowl and sauté for 3 min./120°C/level 1.
Sauté risotto
Add 150 g risotto rice and sauté for 3 min./120°C/level 1.
Cook risotto
Add 100 g white wine and 300 g vegetable soup and season with salt and pepper. Cook for 25 min./100°C/level 1 Left rotation.
Add pumpkin
Add 270 g pumpkin (diced) and simmer for another 5 min./100°C/level 1 Left rotation, stirring occasionally.
Mix in Parmesan
Grate 50 g Parmesan coarsely and mix into the risotto.
Prepare salmon
Wash 4 salmon fillets, then season with salt and pepper and place on a baking sheet lined with baking paper.
Prepare herb crust
Put 50 g butter in the mixing bowl and melt for 2 min./50°C/level 1.
Roast oat flakes
Add 30 g oat flakes and roast for 2 min./120°C/level 1.
Complete herb crust
Add 2 tbsp parsley, chopped, juice of 1/2 lemon and 75 g vegetable broth and stir for 1 min./100°C/level 1.
Spread herb crust
Spread the herb crust on the fillets.
Cook salmon
Cook in the oven at 180 degrees convection for about 15 minutes.
Arrange
Arrange the fish on the pumpkin risotto and serve with Parmesan shavings.
Finished cooking? Great! 🎉
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Allergens
- Fish
- Milk
- Lactose
- Oats
- Sulphites
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