King-salmon fried on the skin side with cucumber risotto

Ingredients

• 4 alaska wild salmon filets each 125 g 
• 1 onion 
• 100 g risotto-rice 
• 100 ml olive oil 
• 500 ml fish-fond 
• 125 g horseradish (out of the glas) 
• 400 g cream 
• 1 cucumber 

Preparation time

40 min

Preparation

1. Peel the onion and chop it finely. Fry the onions with the risotto rice with 2 Tbsp. of olive oil until glassy. Gradually add the fish-fond and let it simmer for around 17 minutes.
2. Meanwhile reduce the remaining fish-fond with the horseradish and the cream to half the volume, then pour through a sieve. Wash the salmon, dab dry and fry it on low heat on the skin side with the remainig oil.
3. Clean the cucumber, rasp and squeeze as much liquid as possible out off it in a sieve. Afte the rice has cooked add the cucumber, whip the cream and mix all together. Serve the salmon on a plate and sprinkel a bit of salt on top. Distribute the

Nutritional information

Energy: 980 kcal/4110 kJ
Protein: 46 g
Carbohydrates: 30 g
Fat: 73 g 

© Alaska Seafood