Filter
Reset
Sort ByRelevance
Ambrosiasaladisgood
Lemon-pepper risotto with salmon from the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oven to 175 ° C.
-
Chop the onion.
-
Fry the onion in the butter for 5 minutes without coloring in a heavy oven-proof pan.
-
Add the rice and cook for 2 minutes.
-
Meanwhile cut the peppers into small cubes.
-
Grate and squeeze the lemon.
-
Heat the stock and add with the pepper, half of the thyme, lemon zest and half of the lemon juice to the rice.
-
Stir through and put the lid or aluminum foil over the pan.
-
Cook the risotto in the oven for about 30 minutes until it is al dente.
-
Grease the oven dish.
-
Cut the salmon into equal parts, one per person.
-
Sprinkle the salmon with salt and white pepper.
-
Smear some lemon juice with a brush and place in the baking dish.
-
Put it at the risotto for the last 15 minutes.
-
Use a knife or mandolin to cut very fine matches of the unpeeled apple and drizzle with the last lemon juice.
-
Stir in the risotto thoroughly with the crème fraîche and season with salt and pepper.
-
Serve in warm deep plates with the salmon on it.
-
Garnish with the apple and thyme.
-
20 minLunchbutter, oil, thin beef burger, sesame ball, lettuce, pickle, tomato, cheddar cheese, tomato ketchup,double cheeseburger
-
20 minMain disholive oil, chestnut mushrooms, creme fraiche, herbal broth powder, Grana Padano, chilled pappardelle, raw ham, fresh parsley,pappardelle with mushrooms and ham
-
15 minMain dishpeanut oil, sliced string beans, HAK Red and Brown bean mix, baking flour, medium sized egg, lime, fresh coriander, raw vegetables radish mix, sesame oil,fast bean stirrer with fried egg
-
20 minMain dishpaprika, cinnamon powder, ginger powder (djahé), olive oil, lemon juice, chicken breast, eggplant, onion, pumpkin, garlic, fresh coriander, flat leaf parsley,stir-fried chicken fillet with pumpkin and eggplant
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it