Deer bresaola Wild boar salami

Pan fried Salmon with Wild Boar Spicy Paprika Salami Puree and Risotto

Pan Fried Salmon with Roasted Red Pepper and Venison Gusto Wild Boar Spicy Paprika Salami Puree, served with Vegetable and Venison Gusto Red Deer Salami Risotto and Rocket by Gemma Hall

Pan fried Salmon with Wild Boar Spicy Paprika Salami Puree and Risotto

Ingredients

  • 1 salamon fillet
  • Venison Gusto Wild Boar Spicy Paprika Salami
  • pepper
  • 10ml vegetable stock
  • 1 tbsp olive oil
  • Thyme
  • 1 clove garlic
  • 1 small onion
  • ¼ red pepper
  • ¼ green pepper
  • 50g arborio rice

Method

  1. Roast 1 large chopped up pepper and coated in olive oil along with 1cm length of the Wild Boar Spicy Paprika Salami in the oven until it softens, leave to cool down and peel off the skin of the pepper, place in a blender with 10 ml veg stock (or enough to loosen).
  2. Place salmon in a pan with a large knob of butter, skin side down and fry until the fish turns opaque halfway up, baste in the juices and turn over and place in the oven for around 4 mins...and leave to rest.
  3. Add 1 tbsp olive oil, some thyme, 1 clove garlic, 1 small onion or shallot, 1/4 red pepper, 1/4 green pepper 1 cm of Special Edition Red Deer Salami and 50g of Arborio rice into a pan, fry gently for around 4 mins. Then start adding vegetable stock (around 250ml) bit-by-bit and stirring constantly, not adding more stock until absorbed. (It should take around 30 minutes.)
  4. Make your plate beautiful and enjoy your creation!

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