Salmon finches on risotto with spring vegetables

Name: salmon finches on risotto with spring vegetables
Total time: 35 min
Yield: 4
Ingredients: 600 gram salmon fillet; 3 tablespoon lemon juice; 1 tablespoon mustard; 3 spring / forest onion; 8 big slab raw ham; 6 tablespoon olive oil; 300 gram Spinach; 150 gram watercress; 2 clove garlic; 2 shallot; 1 little onion; 300 gram risotto rice; 1.2 liter chicken bouillon; 1 fennel bulb; 100 gram Parmesan cheese; 100 gram mature cheese

Ingredients

Directions

Grind the salmon fillet with the lemon juice, the mustard and the spring onion coarsely.
Put the slices of raw ham next to each other. Form rolls of the fish mixture with moist hands and put them in the middle of the ham. Fold the ham around the ends of the fish rolls and roll the ham around it. Put in the fridge.
Heat 1 tbsp olive oil and stir fry the spinach until it has shrunk. Add the watercress. Put the vegetables in a sieve and press out the moisture.
Heat 2 tablespoons of olive oil and fry the garlic and shallots. Fry the rice for 2 minutes until the grains shine. Add a dash of stock and stir until it is absorbed. Continue for about 20 minutes until the rice is al dente and stir in the fennel after about 10 minutes.
In the meantime, heat the rest of the oil and fry the salmon finches around golden brown and cooked until about 6 minutes.
Spoon the spinach, watercress and cheese through the risotto and heat for a moment. Serve the salmon finches on the risotto.