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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbsp of olive oil in a pan; add dried herbs, bay leaf and risotto rice when hot. Keep stirring for 5 minutes. | 2. Make up stock and remove salmon skin/bone. | 3. Add 1/3 stock to rice after 5 mins, add remaining until it is all absorbed (about 10-15 mins). Stir frequently. | 4. While risotto is cooking, add 1 tbsp olive oil, lemon zest, creme fraiche and dill to hot frying pan. Wait until simmering--DO NOT BOIL. | 5. Add salmon to frying pan and fry. This will take roughly 5-8 mins, turn twice until flakey and soft. | 6. Add lemon juice, twist of black pepper and pinch salt to risotto, add shrimps and simmer for further 5 minutes. | 7. Gently break up salmon into flakes using wooden spoon, and add to risotto. Remove bay leaves. | 8. Serve hot. Garnish with lemon rind/bay leaf. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	2			1287.4696	0.0	179.8831	57.4828
shrimp	3	ounces		60.35	0.7735	11.5685	0.8585
stock cube	1	vegetable		126.0833	0.0	28.05	0.7083
risotto rice	5	ounces		126.0833	0.0	28.05	0.7083
water	1	pint	boiling	-	-	-	-
bay leaf	2			-	-	-	-
creme fraiche	2	tablespoons		126.0833	0.0	28.05	0.7083
dill	2	teaspoons	dried	0.1595	0.026000000000000002	0.0128	0.0042
herb	1	teaspoon	dried	-	-	-	-
lemon juice				-	-	-	-
lemon zest				126.0833	0.0	28.05	0.7083
olive oil				-	-	-	-
salt pepper				126.0833	0.0	28.05	0.7083

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.