Wild Salmon....

.....sitting upon a white wine risotto was a dish I had been thinking about making for a while. I had trouble finding the right fish for this dish, I had tried tilapia and Dover sole but they seemed to end up too soft, I needed a firm fish to stay in one piece when picked up with the risotto. The salmon I used was wild Alaskan salmon and I soaked it for 6 hours in a brown sugar, garlic and salt brine. After rinsing the fish to extract the salt I poached it in a fish stock and milk broth and the cool part I like about this dish is that the poaching liquid is used to make the risotto making it really flavorful. This is a fairly simple dish to make, just be patient with the risotto as it will take a good 20 minutes but foiling the fish after its poached will keep it warm enough until the risotto is ready.

Recipe:

2 cups of brown sugar.
1 cup of kosher salt.
8 garlic cloves minced.  

2 Salmon filet's.
2 Cups whole milk.
1 Cup fish stock.
2 Bay leaves.
3 Garlic cloves, crushed.
Handful of chives
Salt and pepper.
6ozs arborio rice.
1 Tbsp butter
1/4 onion chopped finely.
2 ozs white wine.
1/4 Cup frozen peas.
1/2 Cup fresh Parmesan cheese.

Mix the sugar, salt and garlic together and spread over the fish. Cover and let sit in the fridge for 6 hours. Rinse very well and pat dry before use.

Heat milk, stock, bay leaves, garlic and chives in a semi deep saucepan until simmering. Add the fish and cover. Poach for 10-12 minutes. Lift the fish out carefully, place on a plate and cover with foil.

Melt the butter and mix with the rice until all of the rice is well coated. Add the onion and cook for 5 minutes stirring frequently. Add the wine and cook for about 2-3 minutes to evaporate the alcohol. Start to add the poaching liquid 1 cup at a time and keep stirring over a low heat. Keep adding the broth until the rice is plump and soft. Add the peas as you add the last cup of broth. After the risotto is ready add the cheese and gently stir through.