Did you know that Finns eat cinnamon milk rice on Christmas morning? And around dinner, salmon is often served with potatoes or risotto, so we've prepared a recipe like this for you to try out other countries' traditions.
Ingredients for 4 people:
- 1 courgette
- 600 g Surgital risotto
- 3 dl basic juice/highly salted water
- 2-3 sprigs of fresh rosemary
- 80 dkg fresh salmon
- 500 g butter
- 1 bunch fresh dill
- 1 lemon
- 4 cloves garlic
- Salt
- 2 bay leaf
- 6 sts cloves
- 6 sts rosesapepper
- White wine vinegar
- 10 dkg cane sugar
- 1 pinch of saffron
- 3 heads of shallots
- 30 dkg Parmesan
- Olive oil
- 2 dl white wine
Preparing the courgettes:
- Fry one shallot and 3 cloves of garlic in a little olive oil, mixed with cane sugar, at 160-170 degrees until golden brown.
- Prepare a reduction of bay leaves, rose pepper and cloves, a few sprigs of fresh rosemary and the onions and strain.
- Cut the courgettes into any size pieces and blanch.
- We prepare a marinade of white wine vinegar, cane sugar, salt and the reduction, in which we add the boiled courgettes and leave to rest in the fridge.
Crunchy preparation of the herb butter and Parmesan:
- Place 250 g of room temperature butter in a bowl, add the grated zest of 1 lemon and the juice of half of the lemon.
- Season with salt and pepper to taste, finely chopped fresh dill and grated garlic.
- Knead well, then roll in a plastic wrap and place in the freezer for at least 20 minutes to set.
- Grate the Parmesan. Part of it will be used in the risotto, and the rest will be used to make Parmesan crisp.
- To do this, place a little of the cheese on a baking tray lined with baking paper and bake in a 160-170°C oven until golden brown.
Preparing the salmon and risotto:
- Cut the salmon into even slices, rub the skin with salt.
- Pour a little olive oil into a hot pan and fry the salmon on its skin for 4-6 minutes per side, depending on its size.
- Then transfer the slices to a baking tray, cut a slice of the prepared herb butter on each slice and bake in a 170°C oven for a further 8 minutes.
- Meanwhile, fry the shallots in the remaining oil and butter.
- Add white wine and bring back to the boil.
- Then pour in the rice and pour in the stock or brine. For 200 g of risotto rice you need 100 ml of liquid.
- Cook for 3-4 minutes and then add a few sprigs of saffron, grated Parmesan and cold butter and stir gently.
- Another 2 minutes and you have a perfectly creamy risotto.
- Once everything is ready, let the salmon rest for 3 minutes after frying and prepare to serve. Serve with a glass of dry white wine.
Enjoy your meal!
