Ingredients

  • 50g butter
  • 1x 5 cm ginger, peeled and diced
  • 2lemon grass thinly chopped
  • 2 kaffir lime leaves, remove stalk and thinly slice
  • 1 garlic clove, peeled and chopped
  • 1 /2 a shallot, peeled and diced
  • 400ml chicken stock
  • 100g Arborio rice
  • 75ml white wine
  • 25g grated parmesan
  • 25g mascarpone
  • 1 lime, juice only
Sauce:
  • 4 scallop roes
  • 50ml white wine
  • 100ml double cream
  • 25g butter
  • ½ shallot peeled and diced
  • 5 cm ginger, sliced
  • 1 lemongrass, sliced
  • 4 large scallops
  • 4 x 150g salmon fillets
  • 25ml veg oil
  • 25g butter
To serve:
  • 2 red chillies, sliced
  • Micro coriander

Method

In a large pan melt the butter add the lemongrass, lime leaves, garlic and shallots, cook for 2 minutes then add the rice and coat. Add the wine and chicken stock and keep stirring, simmer for 15 minutes. Finish with the remaining butter, parmesan, mascarpone and lime juice, season sprinkle over coriander

To make the sauce, place all the ingredients in a pan, bring to the boil then simmer for 5 minute. Blitz until smooth then sieve into a clean pan kep warm.

To cook the fish, put the oil into a non stick frying pan, season the salmon then fry skin side down for 2 minutes. Flip over then add the scallops. After 1 minute flip the scallops over, add the butter when foaming nape all over.

To serve, spoon the risotto onto plates, top with salmon and scallops, spoon over the sauce, sprinkle in micro coriander and sliced chillis.

Ingredients

  • 50g butter
  • 1x 5 cm ginger, peeled and diced
  • 2lemon grass thinly chopped
  • 2 kaffir lime leaves, remove stalk and thinly slice
  • 1 garlic clove, peeled and chopped
  • 1 /2 a shallot, peeled and diced
  • 400ml chicken stock
  • 100g Arborio rice
  • 75ml white wine
  • 25g grated parmesan
  • 25g mascarpone
  • 1 lime, juice only
Sauce:
  • 4 scallop roes
  • 50ml white wine
  • 100ml double cream
  • 25g butter
  • ½ shallot peeled and diced
  • 5 cm ginger, sliced
  • 1 lemongrass, sliced
  • 4 large scallops
  • 4 x 150g salmon fillets
  • 25ml veg oil
  • 25g butter
To serve:
  • 2 red chillies, sliced
  • Micro coriander

Method

In a large pan melt the butter add the lemongrass, lime leaves, garlic and shallots, cook for 2 minutes then add the rice and coat. Add the wine and chicken stock and keep stirring, simmer for 15 minutes. Finish with the remaining butter, parmesan, mascarpone and lime juice, season sprinkle over coriander

To make the sauce, place all the ingredients in a pan, bring to the boil then simmer for 5 minute. Blitz until smooth then sieve into a clean pan kep warm.

To cook the fish, put the oil into a non stick frying pan, season the salmon then fry skin side down for 2 minutes. Flip over then add the scallops. After 1 minute flip the scallops over, add the butter when foaming nape all over.

To serve, spoon the risotto onto plates, top with salmon and scallops, spoon over the sauce, sprinkle in micro coriander and sliced chillis.