Rice, Salmon & Rose Petals

Ingredients

x 4
280 gms Basmati rice (or carnaroli or vialone nano)
2 salmone ssteaks
40 gms pistachio
1 glass champagne
40 gms butter
petals of a rose is not treated

Preparation

1
Cook the rice in lightly salted boiling water.
2
Strip the fish, remove the bone and reduce it to pieces.
3
In a pan, fry the salmon wetting with champagne (or sparkling wine), and without any seasoning. To evaporate the wine.
4
Strip the pistachios, after being blanched, dry and chop coarsely.
5
In a large skillet, melt the butter, Add the boiled rice, salmon and blast it all, stirring. Season with salt and pepper.
6
Sprinkle the chopped pistachios.
7
Serve on plates and garnish with rose petals.

 



Yield:

1.0 servings

Added:

Monday, January 31, 2011 - 10:40pm

Creator:

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