Saffron risotto with salmon

• Risotto (B13) – 250 g
• Salmon fillet – 180 g
• Saffron – 2 à 3 pinches
• Burnoise of purple carrots – 1 pc
• Fruit Pepper Lemon of the brand Verstegen – 5 g
• Finely chopped shallot –  ½ pc
• Olive oil – ½ tbsp
• Salt and pepper
• Cresson – 3 stems

1. Roll the samon in the Fruit Pepper Lemon mixture (except the skin side) and fry in a pan with olive oil.
2. Melt the shallot in another pan with olive oil.
3. Once the shallot has melted, add the brunoise of purple carrots.
4. When the brunoise is cooked, add the risotto and saffron. Mix regularly and season if necessary.
5. Spoon the risotto onto a warmed plate, place the salmon fillet on top and garnish with cresson leaves.

Cold line: add 10% extra liquid so that the risotto remains creamy once it has cooled. Spoon the ingredients cold into a tray.