Rice, Salmon & Rose Petals

Photo: patiba

Ingredients

x 4

280 gms Basmati rice (or carnaroli or vialone nano)

2 salmone ssteaks

40 gms butter

petals of a rose is not treated

Cook the rice in lightly salte d boiling water.

Strip the fish, remove the bone and reduce it to pieces.

In a pan, fry the salmon wetting with champagne (or sparkling wine), and without any seasoning. To evaporate the wine.

Strip the pistachios, after being blanched, dry and chop coarsely.

In a large skillet, melt the butter, Add the boiled rice, salmon and blast it all, stirring. Season with salt and pepper.

Sprinkle the chopped pistachios.

Serve on plates and garnish with rose petals.

1.0 servings

Monday, January 31, 2011 - 10:40pm

patiba