WATERCRESS AND SALMON RISOTTO
Serves four INGREDIENTS
300g watercress 800ml hot chicken or
vegetable stock 300g salmon fillet, skin on, cut into 4 large chunks
1 bay leaf
½ lemon, sliced A couple of black peppercorns
1 tbsp olive oil
50g unsalted butter 1 small onion, finely chopped 1 garlic clove, finely chopped
300g risotto rice 200ml dry white wine
METHOD
Blanch the watercress in boiling, salted water for two minutes, then transfer to a bowl of iced water. Once the watercress has cooled, drain and blend it with a ladleful of the hot
stock until you have a smooth purée. Keep it to
one side.
In a separate saucepan, large enough to hold the pieces of salmon, add
enough water to eventually cover the fish (about 800ml, but don’t add the fish yet), the bay leaf, the lemon slices and
a couple of black peppercorns. Bring to the boil then turn down to a simmer, before adding the salmon. Immediately remove from the heat and allow it to poach in the hot liquid while you make the
risotto.
Pour the rest of the stock into a large saucepan and bring to the boil, then reduce to a gentle simmer. In a separate saucepan, heat the olive oil and butter, before adding the chopped onion and garlic
and sauté for eight minutes until translucent.
Add the rice and toast in the oil and butter for one minute, before adding the wine and cooking until mostly evaporated. Now start adding the hot stock, one ladle at a time. Stir each ladle of stock into the risotto gently. Once the stock has been absorbed, add another ladle and continue to repeat. Once you’ve used most of the stock, check the rice. It’s ready when it’s al
dente – after about 18 minutes. Once the rice is cooked, take it off the heat and stir through the watercress purée.
Divide the risotto between the plates and finish by flaking the
salmon on top.