Salmon with Chervil Risotto


  • Serves 4
  • 1 1/3 lbs. salmon fillet, cut into strips
  • juice from 1 lemon
  • 1/2 tsp. Worcestershire sauce
  • 1 tsp. sea salt
  • freshly ground pepper
  • 1 1/2 Tbsp. butter
  • 1 onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1 red chilli pepper with seeds removed, diced
  • 1 1/4 cup risotto rice
  • juice from 1 lemon
  • 3/8 cup white wine (or poultry stock)
  • 1 2/3 cup vegetable broth
  • 3/8 cup cornmeal for turning
  • 2 tsp. clarified butter
  • 1/4 cup butter
  • 4 Tbsp. Parmesan, freshly grated
  • 1 bunch chervil, finely chopped
  • 1 tsp. sea salt
  • 1 tsp. fresh ground pepper
  • 1 lime cut into wedges

Preparation Instructions

1.Marinate the salmon in lemon juice, Worcestershire sauce, salt and pepper.

2.Pour the risotto rice into the pressure cooker. Add in the white wine and the vegetable broth. Close the pressure cooker.

3.Turn on heat until cooker achieves maximum pressure. Cook for 5 minutes.

4.While rice cooks, turn the marinated salmon strips in the cornmeal. Heat the clarified butter in a non-stick pan and fry the salmon strips on all sides, 3 minutes. Remove and put to aside.

5.Release the steam from the pressure cooker. Open and add the butter with the grated Parmesan cheese and chervil to the risotto. Season with salt and pepper.

6.Arrange the risotto on plates, place the salmon strips on top, garnish with the lime wedges and serve.

7.TIP: Season the risotto with lemon juice and decorate the dish with sprigs of herbs.