Salmon & Scallops with Pecorino and Lemon Risotto and Pea Purée

“What to do for tea tonight?” That was going round my head all afternoon. I didn’t have anything in specifically and I had no inspiration.

Then a rummage through my freezer unearthed the last of the Scallops my friend brought round and also the last of the Salmon side I had portioned up a few months back.

Then it hit me.

Last week I had bought some Arborio rice from Lidl. This is not a line they usually do. And also in the same shopping trip, I had bought some Pecorino cheese. Pecorino is the sheep’s version of Parmesan. I had a portion of frozen peas left and some lemons in the fridge. “It’s all there.” I thought.

Tea sorted!

I defrosted the Scallops and a large amount of liquid came off them so as not to waste anything this was the first liquid added to the rice.

To make a Risotto, first gently fry some finely chopped onion or shallot and a clove of garlic. Then fry the rice as well till it goes slightly translucent, then you can start adding your liquid. As I said the scallop juice went in first, followed by my home-made chicken stock.

Keep adding the stock and keep stirring – it releases the starch which makes your risotto creamy. Near the end of the cooking add a good handful of the cheese and the juice of a Lemon.

The Lemon and Pecorino

Then I put my salmon into a frying pan and, as before, I fried the skin side till it was nice and crispy and then turned it over.

When I turned the salmon over , I also put the Scallops in to fry as well.

While this was cooking, I made the pea purée.

I took my peas and microwaved them in some water till cooked. I then drained the water off and blitzed the peas with a knob of butter and some of my stock till smooth.

There you go, all your bits are made and ready to serve. All you need is a twist of black pepper and you’re away.

This cries out “Drink white wine with me!” which the missus did. I had a glass of Shiraz, which I thought was also a good partner, as the risotto had a pungency that could match the wine.

It was bloody fantastic. I do like that risotto/fish combination and I will be doing it again for sure.

Mugsie



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