WATCH & VOTE:
This recipe was submitted
Michael De La Rosa
Michael De La Rosa
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: 7 oz Salmon
1/2 cup arborio rice
1 1/2 cups chicken stock, warm
4 oz dried wild mushrooms
.25 oz saffron
1 oz white wine
1 carrot, diced
1 celery, diced
1 onion,diced
2 parsley stems
1/4 cup shrimp shells
1 habanero pepper
1 tbsp honey
baby beet micro greens
chervil
1 oz butter
canola oil as needed
salt to taste
pepper to taste
Directions: Scotch bonnet glaze:
Combine carrot, celery, 1/2 onion, parsley stems, and shrimp shells in a pot, add water until mixture is covered, bring to a boil, then drop down to a simmer for about 15 to 20 minutes. Strain in to new pot, add 1/4 to 1/8 of the habanero with 1/2 of the honey and reduce down to glaze consistency, about 10 to 15 minutes. Taste and adjust the glaze by adding more honey or habanero to your liking.

Risotto:
Bloom saffron in white wine, and rehydrate mushrooms in hot water. Lightly cook onions and rice in pan with butter. Next add mushrooms with their liquid, the saffron with the wine, plus 1/2 cup of chicken stock, and stir until almost all of the liquid is absorbed. Repeat two more times with the chicken stock until cooked. Season to taste with salt and pepper.

Salmon:
Remove skin from salmon, then coat lightly with canola oil and season with salt and pepper. Place on grill at a diagonal, to make the nice grill marks. Cook each side for about two minutes, while rotating each side 90 degrees after one minute. Remove from grill and store in a warm oven for a few minutes.

Garnish:
Toss greens and chervil in a touch of canola oil and lightly season with salt.

Plating:
Place some risotto on the plate, then lay the salmon upright against the risotto. Next, drizzle the glaze down the salmon and around the front of the plate. Garnish and serve.
Preparation Time: 1 hour
Servings: 1


From: Michael De La Rosa
School: Le Cordon Bleu Austin (TX)
68 votes