Ingredients
- 1 x 100g pkt wild rice
- 500ml (2 cups) chicken stock
- 250ml (1 cup) water
- 20g butter
- 1 fennel bulb, trimmed, halved, thinly sliced
- 2 garlic cloves, crushed
- 220g (1 cup) arborio rice
- 250ml (1 cup) dry white wine
- 150g (1 cup) frozen peas, thawed
- 40g (1/2 cup) finely grated parmesan
- Salt & freshly ground black pepper
- 40g (1/4 cup) plain flour
- 1 tbs olive oil
- 4 (about 150g each, 2cm thick) salmon fillets, skin on
- 300ml thin cream
- 2 tbs finely chopped fresh tarragon
Description
Salmon With Risotto Patties & Tarragon Sauce Recipe - Cook The Wild Rice In A Large Saucepan Of Salted Boiling Water For 20 Minutes Or Until Tender. Drain Well. Meanwhile, Bring Stock And Water To The Boil In A Saucepan. Reduce Heat...
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