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
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
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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 stock
-
1 EL Parmesan shavings
Preparation (13 steps)
Chop onion
Peel, quarter and place 1 onion in the mixing bowl. Chop 3 sec./level 5.
Sauté onion
Add 20 g butter to the onions in the mixing bowl and sauté 3 min./120°C/level 1.
Sauté risotto
Add 150 g risotto rice and sauté 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 25 min./100°C/level 1 reverse.
Add pumpkin
Add 270 g pumpkin (diced) and simmer for a further 5 min./100°C/level 1 reverse, stirring occasionally.
Mix in Parmesan
Roughly grate 50 g Parmesan and mix into the risotto.
Prepare salmon
Wash 4 salmon fillets, then season with salt and pepper and place on a baking tray lined with baking paper.
Prepare herb crust
Place 50 g butter in the mixing bowl and melt 2 min./50°C/level 1.
Roast oat flakes
Add 30 g oat flakes and roast 2 min./120°C/level 1.
Complete herb crust
Add 2 tbsp parsley, chopped, juice of 1/2 lemon and 75 g vegetable stock and stir 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 hot air for approx. 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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