Escalopes Of Salmon With Poached Egg And Fish Veloute Risotto Recipe

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Servings: 4

Ingredients

Cost per serving $2.59 view details
  • 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

  1. Fry the salmon in a little oil till proportionately golden brown but still slightly pink in the middle.
  2. Divide the fish veloute in half.
  3. Fold half into the rice and hot through till all the liquid is absorbed.
  4. Season with salt and pepper and the lemon juice.
  5. Bring the remaining veloute to the boil.
  6. PresentationSpoon some of the risotto into each bowl and place the salmon and a warmed poached egg on top.
  7. Garnish with caviar.
  8. Spoon the remaining veloute proportionately around the risotto with the salmon Large eggs and dill.
  9. 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%
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