Salmon with rosé sauce and risotto

Name: salmon with rosé sauce and risotto
Cook time: 35 min
Total time: 47 min
Yield: 4
Cuisine: Italian
Ingredients: 150 g unsalted butter ice cold; 4 shallot; 300 ml rose; 4 el traditional olive oil; 300 g risotto rice; 1 liter chicken broth from tablet hot; 1 pot fresh fish herbs with dill; 600 g fresh salmon fillet advantage package

Risotto with shallots, salmon and rosé sauce.

Ingredients

Kitchen Stuff

1 thermos
1 baking dish (20 x 20 cm)

Directions

Cut the butter into cubes and cut the shallots. Boil the wine in about 20 minutes to 2 tbsp.
Beat the blocks of butter 1 by 1 with a whisk, from the fire. Store in the thermos until use.
Preheat the oven to 175 ºC.
Heat the oil in a pan. Add the shallot and fruit for 2 minutes. Add the rice and cook for 3 minutes until the grains are translucent.
Add the wine and stir until it is absorbed. Add a dash of stock and stir until it is absorbed.
Add a new dash of broth and continue until the rice is tender. This takes about 20 minutes. Finely chop the herbs and mix with the risotto.
Season with pepper and salt. Meanwhile divide the salmon into 4 portions and place in the baking dish. Brush with the rest of the oil.
Sprinkle with salt and salt. Bake for about 12 minutes in the oven. Divide the salmon over 4 plates and pour the sauce over it. Serve with the risotto.