January :Salmon Steak with Beetroot-Risotto
A culinary stroll through January.
Frosty January offers a colourful assortment of winter vegetables - first and foremost tasty root vegetables and tuber crops as parsnips, beetroot and cabbage. Moreover, juicy citrus fruit lure us with their delicious flavour, but also domestic apples and pears are attractive. Lovers of game, fish and mussels will also just find what they are looking for. Just try out our recipe: Salmon Steak with Beetroot-Risotto.
How it's done ? Have a look here :
For the Salmon steaks :
4 salmon steaks with skin ( each about 160 g )
salt, freshly ground pepper
For the Risotto :
300 g Risotto-rice ( Arborio or Carnaroli )
1 onion, 1 glove garlic
300 g beetroot ( ready to cook / vacuum-packed )
about 800 ml vegetable stock
50 ml white wine
50 g cold butter
50 g Parmesan
1 organic lemon or lime ( cut in slices )
1 tablespoon chives
Step one :
Rinse the salmon steaks under running cold water and pat dry. Set aside. Peel the onion and cut into small cubes. Peel and mince finely the garlic. Cut the beetroot into cubes.
Step two :
Bring the vegetable stock to the boil and set aside. Cut the butter into cubes and put back in the fridge. Grate the Parmesan and set aside. Prepare all other ingredients and set aside.
Step three :
Cook the Risotto by means of the menue item "Rice - Risotto" according to your preferences.
Step four :
In the meantime sauté the salmon steaks by means of the menue item " Fish - Pan-frying, thick " according to your preferences.
Arrange the salmon steaks and Risotto on warm plates. Garnish the Risotto with cives and the fish with lemon. Serve immediately.