Salmon filet and fregola risotto

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Salmon filet and fregola risotto

While driving down “La Route des Chateaux” in the Medoc region, I stopped at a restaurant called La Gare Gourmande. The restaurant itself is humble; fewer than ten tables in the dining room of what was once a small train station, plus a few tables on the sunny patio. The food, on the other hand, was anything but. Here, you can experience true gourmet cooking in a cozy, intimate atmosphere.

Thanks to the generosity of La Gare Gourmande’s original chef, you can try your hand at recreating the delightful meal I had when I visited!

Salmon filet and fregola risotto

4 Servings

Ingredients

For the salmon :

  • 4 salmon filets
  • Olive oil
  • Salt
  • pepper

For the risotto :

  • 250g fregola pasta
  • 1L bouillon
  • 1 glass of dry white wine
  • 5cl olive oil
  • 2 shallots
  • 1 clove garlic
  • 200g porcini mushrooms
  • ¼ of a bunch of parsley
  • Salt
  • Piment d’espelette

Step 1: Prepare the salmon

Heat olive oil in a skillet and add salmon with skin facing down (do not turn). Cook slowly over medium heat for 15 minutes.

Season with salt and pepper.

Step 2: Prepare the risotto

Peel and mince the shallots and garlic. Wash the mushrooms and trim the stems, then mince as well.

In a hot, oiled pan, sauté the herbs, shallots, and garlic while stirring often. Add mushrooms, raise heat, and cook for about 10 minutes.

Season with salt, piment d’espelette, then add pasta, bit by bit, while mixing thoroughly.

Add white wine and stir. When nearly all of the liquid has evaporated, add the bouillon progressively, while stirring often. Adjust the amount of bouillon as needed until the pasta is fully cooked.

Sprinkle with parsley to finish.

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