Escalopes Of Salmon With Poached Egg And Fish Veloute Risotto Recipe
Servings: 4
Ingredients
- 4 x 150g escalopes of salmon
- 1 x little oil for frying
- 400 ml fish veloute (qv)
- 300 gm carnaroli rice cooked
- 1 x salt and pepper
- 1 x juice of a lemon
- 4 med Large eggs soft poached
- 2 Tbsp. caviar
- 4 Tbsp. salmon Large eggs
- 2 Tbsp. fresh dill minced
Directions
- Fry the salmon in a little oil till proportionately golden brown but still slightly pink in the middle.
- Divide the fish veloute in half.
- Fold half into the rice and hot through till all the liquid is absorbed.
- Season with salt and pepper and the lemon juice.
- Bring the remaining veloute to the boil.
- PresentationSpoon some of the risotto into each bowl and place the salmon and a warmed poached egg on top.
- Garnish with caviar.
- Spoon the remaining veloute proportionately around the risotto with the salmon Large eggs and dill.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 65 | 61% |
| Total Fat 7.27g | 9% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 183mg | 8% |
| Potassium 121mg | 3% |
| Total Carbs 0.63g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.3g | 0% |
| Protein 9.86g | 16% |
