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Salmon with rosé sauce and risotto
Risotto with shallots, salmon and rosé sauce.
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Ingredients
Directions
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Cut the butter into cubes and cut the shallots. Boil the wine in about 20 minutes to 2 tbsp.
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Beat the blocks of butter 1 by 1 with a whisk, from the fire. Store in the thermos until use.
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Preheat the oven to 175 ºC.
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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.
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Add the wine and stir until it is absorbed. Add a dash of stock and stir until it is absorbed.
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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.
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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.
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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.
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Nutrition
975Calories
Sodium0% DV1.235mg
Fat98% DV64g
Protein74% DV37g
Carbs21% DV63g
Fiber8% DV2g
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