Kiel week (end Sunday)

We  hadn't planned to do a lot on Sunday as I was heading off home earlier than normal as I wanted to hear the T20 on Radio 4 on the way home and be home in time to watch the England/Italy game (that was a waste of time).

So it was a light breakfast (I am now on a bit of a health trip and Linda has been ever since her Kur) poached eggs on toast.

I had suggested that we had risotto for lunch with some lightly fried salmon.

Linda had a packet of already mixed truffel risotto so that is what we used:

Ingredients:

Tail piece of salmon, skin removed, cut into tranchés

1/2 lemon

1 handful of baby calamaries

1 pkt truffel risotto mix

1 glass of dry white wine

8 stalks of green asparagus (chop the heads off)

4-5 spring onions

1 ltr vegetable stock

1 tbl spoon of olive oil

Pepper

1 small handful of fresh grated Parmasan cheese

Method:

Cut the bottoms off the asparagus and peal the bottom  4 cm add these along with some of the greens from the spring onions to the stock and simmer for a while.

Heat the oil along with some of the diced spring onions in a deep pan, add the rice and when it turns translucent (I like it just as it is starting to take on a bit of colour as this gives it a nutty flavour)

 add the wine, allow it to reduce and then pour some stock in so that it covers the rice.

Reduce the heat and give it a stir.
Oil your salmon, rub it with some sea salt and fresh ground pepper, heat a heavy bottomed pan and sear the salmon, turning once, squeeze 1/2 lemon over it, turn off the heat and allow to finish in the pan.
In another pan heat some more olive oil, sauté the sliced spring onions then add the asparagus stems.

Keep adding stock and stiring as it reduces, the rice will start to soften and the sauce start to thicken, keep on adding until all the stock is absorbed and the sauce is creamy,

now add the asparagus tips and calamaries and any juices from the salmon pan, along with the spring onions, heat through, add the Parmasan cheese and stir in, taste, adjust the pepper (you should not need any salt).

ladle onto a plate, place the salmon on top and decorate with the asparagus stems.

Now how easy was that?

It did taste rather nice, we had a nice warm roast tomato and black olive salad, drizzled with EVOO, torn up basil leaves and sprinkled with Parmasan cheese.