Recipe: Pan-Fried Salmon with Vegetable Risotto
David Graveling and wife Laura have run Rutland pub the Jackson Stops on a day-to-day basis since early 2011.
This delicious salmon dish from David is typical of the fresh, seasonal food now available at the Jackson Stops.
* 2 salmon fillets, skin on, pin boned
* 2 portions (roughly 300g) risotto
* 200g mixed vegetables (courgettes, broad beans, sugar snap peas)
* 1 bunch rocket leaves
* 1 bunch watercress
* Knob butter and dash olive oil
* Vegetable stock
* Garlic clove
1 Gently sweat a diced onion and chopped garlic clove in butter. Once softened, add risotto rice and a dash of olive oil. Still on a low heat, gradually add stock 100ml at a time, stirring from time to time. Allow rice to absorb stock, then add more and repeat. Cook the risotto until there is still bite in the rice (probably for 25 mins). Remove from heat.
2 Cut courgettes into 2cm dice, chop beans and halve peas.
3 Place a metal-handled pan on a medium heat and warm through. Add a splash of olive oil and place the salmon in the pan skin side down. After a minute, turn the salmon over and season the skin side. Place the pan in an oven at Gas Mark 4 (180C). Cook for eight minutes. Meanwhile, the risotto can be finished.
4 Add vegetables to risotto and cook through. Stir in a spoonful of mascarpone and parmesan if desired, season to taste.
5 Blend rocket, watercress, oil, salt and pepper in a liquidiser, and use as a herb dressing around the dish. Garnish with sun-blushed tomatoes and serve.
Laura and David Graveling
The Jackson Stops
Duncan Murray’s wine tip for this dish…
P-L & J-F Bersan Bourgogne Aligoté
Says Duncan: ‘A fiesta of limes, lemons and apples! This vibrant dry white has the right balance of roundness and acidity to match the rich salmon and risotto.’
Contact: Duncan Murray Wines, Market Harborough, 01858 464935, www.duncanmurraywines.co.uk