Salmon Fillet with Wild Garlic Risotto

For the salmon fillet with wild garlic risotto, peel, wash and dice the onion. Heat butter in a pot and sauté onion cubes over low heat until translucent.

Add risotto rice, briefly sweat with white wine and about 1/3 of the hot vegetable stock. Simmer over medium heat for about 18 minutes. During this time, stir constantly and gradually add some hot broth until the risotto is al dente but creamy.

Stir whipped cream and Parmesan into the risotto and saute briefly. Season to taste with salt and pepper. Remove risotto from heat, stir in butter, fold in finely chopped wild garlic and let rest covered for 2 minutes.

Rinse salmon fillets with cold water and pat dry. Season with salt and pepper. Heat vegetable oil in a skillet and sauté salmon fillets for about 4 minutes. Add crushed garlic cloves.

Turn the fillets, add a knob of butter and finish frying for about 2 minutes. To serve, spread the wild garlic risotto on warmed plates, place the salmon fillets on top or next to it and serve garnished with lemon slice and wild garlic.

Preparation Tip:

A green salad goes best with the fine salmon fillet on wild garlic risotto, caramelized asparagus or carrots are recommended as a vegetable garnish.

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