The Front Line Food Diary (Salmon Fillet with an Orange and Ginger Risotto and a Carrot Puree)

Sous vide Salmon fillet with an orange and ginger risotto and a carrot puree.

Helen's first dish on the front line diary. I didn't make this but I did eat it and it was lovely.

My girlfriend has always made lovely food, but this is the fist time it has looked as good as it has tasted. I'm sure she'll have a few more up here from now on.

I'll let her explain how it was made if she want's to comment.

Comments

[Helen]

Thanks, Honey! Quite a simple & subtle dish. I sous vide the salmon, just seasoning it with salt & cayenne first. I heated some sunflower oil & lightly fried some onions & then added fresh ginger, coriander seeds & the juice of one orange. I simmered this for 20 minutes. I made the risotto without stock, I used water and one glass of wine (I started it off by frying some onion and garlic in butter and olive oil). When the risotto was ready i mixed through the orange mixture. I served this with a carrot and coriander puree & julienne carrots, as well as some finely sliced radishes.

I'm glad I finally made a dish that didn't look like the dogs dinner :)

[A Girl Has to Eat]

Neil, I am sure Helen's food always looks as good as it tastes!

Helen, Well done.

I can't say I've ever sous vide myself.

[Venus]

This looks and sounds lovely, and simple enough that I may attempt it this weekend. Thank you both for putting this up.