Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam

Ingredients for Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam

• 1 quince, grated

• 180ml de açúcar

• 2 colheres de sopa de vinagre de champanhe

• 1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise

• Finely grated zest and juice of 1 lemon

• 2 colheres de sopa de manteiga sem sal

• 5 shallots, minced

• 3 tablespoons packed light brown sugar

• 2 colheres de sopa de vinagre de champanhe

• 60ml de mel

• 1 teaspoon truffle oil

• 2 colheres de sopa de óleo vegetal

• Fine sea salt to taste

• Pimenta preta moída na hora a gosto

• 275g Scottish salmon, skin removed

• 190g arborio rice, cooked al dente ahead of time

• 60g fresh lump crabmeat, picked over

• 1/4 Granny Smith apple, diced

• 60ml vegetable or chicken stock or low-sodium chicken broth

In a medium saucepan over moderate heat, bring the quince, sugar, vinegar, and 350ml water to a boil. Add the vanilla (or scrape in vanilla seeds), lemon juice, and zest then lower the heat, cover, and simmer until the jam is thickened and reduced by half, about 25 minutes. Let the jam cool for 1 hour.

In a medium saucepan over moderate heat, warm the vegetable oil. Sprinkle the salmon with salt and pepper, add to the pan, and cook, flipping once, until just cooked through, about 3 minutes per side. Transfer the salmon to an oven-safe pan and cover. Do not clean the saucepan.

Place the pan you used for the salmon over low heat and melt the butter. Add the shallots and sauté, stirring often, until translucent, about 5 minutes. Add the sugar and vinegar and cook until the sugar is dissolved, about 1 minute. Let cool, then transfer to a blender. Add the honey and truffle oil and purée until combined.

In a medium saucepan over low heat, combine all the ingredients and cook, stirring often, until the risotto starts to stick to itself and becomes creamy, about 2 minutes.

Preheat the grill. Brush the salmon with the shallot-truffle honey glaze and place under the grill until warmed through, about 1 minute.

Divide the risotto among 4 plates. Cut the salmon into four servings and arrange on top of the risotto. Drizzle each piece of fish with 1 tablespoon quince jam and serve immediately.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.