Kelly Stretton

INGREDIENTS

2 salmon fillets

1 shallot

100g garden peas

25g butter

50g parmesan, grated

200g arborio rice

100g vegetable stock

Pea shoots, to garnish

METHOD

Finely dice the shallot and sweat on a medium heat until translucent and soft (you don't want them to colour at all, just sweat)

In a blender, add your peas, 25g of butter and a good pinch of salt, with a splash of water and blitz to a creamy and smooth texture. Set aside.

When the shallots have finished sweating, add your rice and stir to ensure they are coated in the oil and fry for 1-2 minutes. Again, don't let your rice brown.

Add stock to cover the rice, (if it doesn't cover the rice, feel free to add some extra water).

Let the rice simmer on a medium heat for 15 - 20 minutes.

After 10 minutes, try your rice to see if it has started to soften. If almost all the water has evaporated, add a little extra and keep simmering.

Heat your pan on a high heat. Oil and season your fish with salt, add it to the pan skin side down (you should heat the sizzle on contact).

Leave the fish for 3 - 4 minutes without touching it as the skin will be stuck and will tear However, fish is self-releasing so when the fish is cooked it will release itself and easily move.

After 3 - 4 minutes, turn over for 2 minutes to cook the flesh side, then turn off the heat.

After approximately 15 minutes, when the water has nearly soaked into the rice completely, add the pea purée and the extra 25g of butter and stir through.

Taste again and when the perfect texture is achieved, stir in the parmesan. Then taste and season with salt and pepper.

Add the risotto to the centre of your plate, with the salmon on the top (skin side up) and garnish with pea shoots and some extra shards of parmesan.