5.0 from 1 vote

“Delightful Watercress Risotto with Crispy Skin Salmon: A Flavorful Adventurearvel“

Watercress risotto with crispy skin salmon is a culinary masterpiece that combines the earthy richness of risotto with the vibrant, fresh flavors of watercress and the mouthwatering perfection of crispy salmon skin. This dish is a true testament to the art of cooking, and you can recreate it at home to impress your taste buds and dinner guests.

Ingredients You’ll Need:

Arborio Rice: The star of the risotto, Arborio rice has a unique ability to absorb flavors and create a creamy texture.
Chicken or Vegetable Broth: This will serve as the foundation of your risotto, providing essential moisture and flavor.
Watercress: The fresh, peppery taste of watercress adds a burst of green goodness to your dish.
Salmon Fillets: Opt for high-quality salmon fillets with the skin on for that perfect crispy finish.
Butter: Butter is the secret to achieving that velvety smooth risotto consistency.
Onion and Garlic: These aromatics form the flavorful base of your risotto.
White Wine: A splash of white wine adds a layer of complexity and acidity to balance the dish.
Parmesan Cheese: Grated Parmesan cheese elevates the creaminess and richness of the risotto.
Olive Oil: For searing the salmon to crispy perfection.
Dill & Parsley: Add freshness to the dish.

The Cooking Process:

Risotto Magic: Begin by sautéing finely chopped onions and minced garlic in a bit of butter until they turn translucent. Add the Arborio rice and toast it until it’s lightly golden.
Wine Infusion: Pour in the white wine, stirring continuously until it’s mostly absorbed by the rice.
Gradual Broth Addition: Slowly add warm chicken or vegetable broth, one ladleful at a time, stirring until absorbed before adding more. This gradual addition helps release the rice’s starches, creating a creamy consistency.
Watercress Wonder: As the risotto nears perfection, gently fold in the chopped watercress. Its vibrant color and peppery flavor will infuse the dish.
Salmon Perfection: While crafting your risotto, sear the salmon fillets, skin-side down, in a hot skillet with olive oil. This results in crispy, golden skin and tender salmon flesh.
Finishing Touch: Stir in grated Parmesan cheese and a final knob of butter into the risotto for that luxurious finish.
Plating Elegance: Serve your creamy watercress risotto as a bed for the crispy skin salmon fillets. Garnish with fresh watercress leaves for a visual and flavor flourish.

Enjoying the Culinary Symphony:

Watercress risotto with crispy skin salmon is a dish that marries textures and flavors in perfect harmony. The creamy, herb-infused risotto is the ideal companion to the salmon’s crispy, savory skin and tender flesh. With each bite, you’ll savor the vibrant freshness of watercress.

This dish is not only a treat for the palate but also a feast for the eyes. The vibrant green hues of watercress contrast beautifully with the golden, crispy salmon skin. Whether you’re preparing a special dinner for loved ones or indulging in a culinary adventure for yourself, watercress risotto with crispy skin salmon is a flavorful masterpiece that promises to delight.

Watercress Risotto with Crispy Skin Salmon

Recipe by Che

Course: MainsCuisine: Modern ItalianDifficulty: Medium

5.0 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Cook Mode

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Ingredients

Metric US

Ingredients Risotto
400 g 400 risotto rice
1 1 LTR Gluten-free fish stock or chicken stock
1 large 1 shallot (diced finely)
1 tbsp 1 minced garlic
30 g 30 Parsley
20 g 20 dill
30 g 30 watercress
olive oil
Knob of butter, plus 1 knob for cooking
1 1 wineglasses of white wine
80 g 80 Parmesan cheese (grated finely)
Salt & pepper to season
Ingredients Fake Salmon Roe
80 ml 80 fish stock or chicken stock
100 ml 100 carrot juice (to get the orange colour)
20 ml 20 fish sauce Season
3 g 3 agar agar powder
2 cups 2 veg oil (put into freezer for 1 hour)
Pinch salt & pepper to season
Ingredients Lemon Foam
120 ml 120 Lemon juice
80 ml 80 water
2 tsp 2 soy lecithin
Ingredients Salmon
4 4 salmon fillets (skin on)
Sea salt
Oil
Asparagus

Directions

Salmon roe and lemon foam risotto with crispy skin salmon is a culinary masterpiece that unites the ocean’s treasures with the essence of citrusy delight. This dish elevates the senses with its intricate flavors and textures, and you can create it yourself to dazzle your taste buds and impress your guests.
Creating the Salmon Roe:
Prep the Oil: Begin by chilling the oil in the freezer for one hour, ensuring it’s ice-cold.
Mix and Boil: In a saucepan, combine all the ingredients and bring them to a gentle boil.
Cool and Shape: Allow the mixture to cool down to 55°C. Retrieve the chilled oil from the freezer and, using a syringe, delicately drop the warm mixture into the cold oil to form the roe.
Sieve and Rinse: Once you’ve crafted all the roe, sieve it and rinse it in cold water, ensuring its pristine quality.
Whipping Up Lemon Foam:
Blend to Perfection: In a mixing bowl, blend all the lemon foam ingredients until they transform into a delightful, airy foam.
Crafting the Risotto:
Prepare the Stock: Begin by heating up your stock to ensure it’s ready when needed.
Herb Infusion: Create a fragrant herb puree by blending fresh herbs with a bit of water and a pinch of salt until it forms a smooth puree.
Sauté Shallots and Garlic: In a separate pan, heat two tablespoons of olive oil and a knob of butter. Add finely chopped shallots and minced garlic, cooking them gently for about 15 minutes without allowing them to color.
Rice Awakening: As the shallots and garlic gently sauté, introduce Arborio rice to the pan. Stir it continuously until it turns slightly translucent, and the grains begin to lightly fry.
Wine Elegance: Pour in the white wine, continuing to stir until it melds seamlessly with the rice.
Gradual Stock Addition: Gradually ladle in the hot stock, one portion at a time. Stir and massage the rice, allowing each ladleful to be absorbed before adding the next. This step, lasting about 15-20 minutes, coaxes out the creamy starches from the rice, creating the coveted risotto consistency.
Herb Harmony: Incorporate the herb puree into the risotto, stirring it in thoroughly.
Perfect Finish: Once the rice is tender yet retains a slight bite, stir in a generous knob of butter and a generous amount of Parmesan cheese. Cover the pan with a lid and let it rest for 2 minutes, allowing the flavors to meld.
The Crispy Skin Salmon Act:
Skin Drying: Before cooking the salmon, ensure you pat the skin dry thoroughly with a paper towel. If time permits, refrigerate the salmon skin-side up for an hour, uncovered, to enhance its crispiness.
Pre-Cooking Prep: Drizzle the flesh side of the salmon with a minimal amount of oil and rub it gently over the skin. Sprinkle half of the salt and pepper, then flip the fillet and repeat. This step should be done just before cooking.
Pan Searing: Heat a large non-stick skillet over medium-high heat until it shimmers but isn’t smoking. Place the salmon skin-side down, immediately reducing the heat to medium. Press down on each salmon fillet for 10 seconds to ensure the skin adheres flat to the skillet.
Salmon Flipping: After 7 minutes or when the salmon is about 3/4 cooked, flip it to the skin side up and cook for an additional 90 seconds. Flip it back to the skin side down, turn the heat up to medium-high, and cook for another 60 seconds to reinforce the crispiness of the skin.
Serving this Culinary Artwork:
Serve your exquisite dish by placing a portion of risotto in the center of each plate. Crown it with the crispy skin salmon, delicately arranged salmon roe, and asparagus. Top the creation with a dollop of lemon foam and a garnish of dill for a visual and flavor flourish.
Salmon roe and lemon foam risotto with crispy skin salmon is not just a dish; it’s a work of culinary artistry. With its intricate layers of flavor, texture, and visual appeal, this dish promises an unforgettable dining experience for those lucky enough to savor it.