Crispy Salmon with Morels & Beurre Blanc

Ingredients

• 2 skin-on salmon fillets (170g / 6 oz each)
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• 1 tbsp olive oil
• Sea salt & cracked black pepper
• Fresh lemon zest
• ½ cup Arborio rice
• 1 small shallot, finely diced
• 1 tbsp butter (for risotto)
• ¼ cup dry white wine
• 1½ cups hot vegetable stock
• 2 tbsp grated Parmesan cheese
• 8 asparagus spears, trimmed
• 6–8 morel mushrooms (fresh or rehydrated)
• 1 tbsp butter (for vegetables)
• 1 clove garlic, minced
• 1 tbsp crème fraîche
• 2 tbsp dry white wine (for sauce)
• 1 tbsp white wine vinegar
• 1 small shallot, minced
• ½ cup cold unsalted butter, cubed
• 2 tbsp heavy cream
• 1 tbsp minced fresh chives and dill

Method

1. 01 Prep Fish: Scrape salmon skin to remove excess moisture and pat completely dry.
2. 02 Start Risotto: Melt butter in a pan over medium heat and sauté shallots for 2 minutes.
3. 03 Toast Rice: Add Arborio rice, stirring for 1 minute until lightly translucent around the edges.
4. 04 Deglaze: Pour in white wine and simmer until fully absorbed.
5. 05 Cook Risotto: Add hot stock one ladle at a time, stirring until rice is tender and creamy (18 mins).
6. 06 Finish Risotto: Stir in Parmesan cheese, remove from heat, cover, and set aside.
7. 07 Blanch Asparagus: Boil asparagus in salted water for 2 minutes, then plunge into ice water; drain well.
8. 08 Sauté Mushrooms: Melt butter in a skillet, add garlic and morels, and cook for 3 minutes.
9. 09 Combine Veggies: Add blanched asparagus to the mushroom pan to heat through; season with salt and pepper.
10. 10 Reduce Sauce Base: Combine wine, vinegar, and shallot in a small pot; reduce liquid to 1 tablespoon.
11. 11 Emulsify Beurre Blanc: Whisk in heavy cream, then slowly whisk in cold butter cubes one piece at a time over low heat.
12. 12 Finish Sauce: Fold in minced chives and dill; keep sauce warm on low heat.
13. 13 Sear Salmon: Lightly score skin, season fillets, and place skin-side down in a hot, oiled skillet.
14. 14 Crisp Skin: Press skin flat for 10 seconds; sear for 3–4 minutes until golden, flip, and cook 1 minute more.
15. 15 Plate Dish: Spoon risotto into the bowl center, pour beurre blanc around it, arrange asparagus and morels with crème fraîche dots on the side, and top risotto with the salmon fillet skin-side up. Garnish with lemon zest.