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Risotto of Yarra Valley Salmon with green peas, lemon and chervil

Risotto of Yarra Valley Salmon with green peas, lemon and chervil


  • 2 x 80 gram portions of fresh Yarra Valley Salmon, pin boned and skin removed
  • 200 grams risotto rice (Arborio or carnaroli)
  • 600 to 700 ml of fish stock, heated in a separate pot
  • Splash of white wine
  • ¼ fennel bulb, finely sliced
  • 1 golden shallot, finely diced
  • 100 ml olive oil
  • 60 grams unsalted butter
  • 1 tablespoon of mascarpone cheese
  • 1/3 cup frozen peas, at room temperature
  • 1/3 cup sugar snap peas, topped and tailed, cut into a small dice
  • Squeeze of lemon juice
  • Sea salt and white pepper
  • 2 tablespoons of chopped chervil and extra to garnish


For the risotto

In a saucepan, heat the olive oil and butter over a medium heat. Add the fennel and shallot, sweat with no colour until soft. Season with sea salt. Add the rice and coat in the oil, and cook for 1 minute. Add white wine and stir. When the wine has absorbed begin to add the hot fish stock 1 ladleful at a time, not adding the next ladle of stock until the first is absorbed into the rice. Stir regularly and do not have the heat too high or it may burn. When ¾ of the stock has been added check the rice for doneness. Add more stock if required, as the rice may still be a little raw. When the rice has just a little resistance when tasted (al dente) add the peas, cover with a lid and turn off the heat. Let the rice rest for 3 minutes. Remove the lid, and then stir through the mascarpone cheese, chervil and a squeeze of lemon juice. Taste, add salt and pepper if required. Serve immediately in a bowl and place the pan fried salmon on the risotto, garnish with extra chervil.

An alternative serving suggestion is to slice the salmon thinly and place on a plate. When the risotto is cooked ladle the hot risotto over the raw salmon and serve. This will ensure the salmon does not overcook. The risotto will gently warm the salmon.

For the salmon

Heat a non-stick pan, add a little olive oil and when hot place the salmon into the pan (use the opposite side the skin was on as the first side you cook, this will be the presentation side) Cook for 3 minutes, or until a nice golden colour is achieved, flip the salmon and cook for 2 more minutes. Season with sea salt and white pepper, serve with risotto

Serves 2