| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Anything, You, Can, Cook | 2 | servings | |
INGREDIENTS
| 1 | 175 gram lon grain and wild rice mix | |
| 350 | ml | Boiling water |
| 1 | lg | Shallot |
| 1 | Lemon | |
| 25 | g | Unsalted butter |
| 1 | 250 gram pie salmon fillet; boned (from the | |
| ; middle cut) | ||
| Olive oil; for brushing | ||
| 150 | ml | Dry white wine |
| 2 | lg | Carrots |
| 115 | g | Asparagus tips |
| 4 | Heaped tbsp creme fraiche | |
| 1 | Fresh dill sprig | |
| 85 | g | Cooked peeled prawns |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1 Place the rice in a sieve and rinse well under cold running water. Place in a pan with the boiling water. Cover and cook for 15-18 minutes until just tender and cooked through. 2 Heat a small pan. Finely chop the shallot. Add the butter to the pan and gently saute the shallot for 3-4 minutes until softened, stirring. Use the lemon to make a garnish and set aside. 3 Heat a griddle pan. Scale the salmon fillet, cut into two even-sized pieces and season. Brush the pan with oil and add the salmon fillet, skin side down. 4 Cook for a few minutes, turning the salmon at a 90 degree angle halfway through the cooking, giving criss-cross markings on the skin. Pour 85ml/3fl oz wine into the softened shallot and reduce to about 1 tbsp in quantity. 5 Turn over the salmon and cook for another 2-3 minutes until just tender and almost cooked through. Transfer to a plate and keep warm. 6 Cut the carrots into small batons and arrange in a streamer with the asparagus tips. Steam for 5-8 minutes until just tender and cooked through (al dente). 7 Pour the remaining wine into the griddle pan and stir vigorously, scraping the bottom of the pan to remove any sediment. Pour into the reduced wine and shallot mixture. 8 Stir the creme fraiche into the wine and shallot mixture and cook for a few minutes until slightly reduced and thickened. Remove the dill fronds from the sprig, reserve some for garnishing, and roughly chop the remainder. 9 Remove the rice from the heat and leave to rest for a minute or two (or as long as time allows) and fluff up the grains with a fork. 10 Lightly oil a ramekin and pack in some rice. Turn the ramekin out on to a serving plate just off centre. Arrange the salmon fillet, presentation side up to the side. 11 Stir the chopped dill and prawns into the creme fraiche sauce and just heat through, stirring constantly. Season to taste. Add the salmon fillet to one side of the rice. 12 Add the vegetables on the plate around the fillet in a criss-cross formation. Garnish with a reserved dill sprig and lemon garnish. Serve at once. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
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