Salmon with a Herb Crust and Spinach Risotto

Salmon: Skin the salmon and remove any pin bones. Roughly chop the herbs and blend in a food processor with the cumin and fennel seeds, zest, garlic, chilli and the breadcrumbs. Tip into a shallow dish and rub in the oil. Season with salt and freshly ground pepper.

Beat the egg and mustard together in a shallow dish and season.

Dip the presentation side of the fish in the egg mixture then in the herb crust, pressing it on.
At this point the salmon can be covered and refrigerated if not using immediately.

Risotto: Heat the oil in a sauté pan and cook the onion, garlic and bacon until the onion is tender. Add the rice and ‘toast’ it for a couple of minutes, stirring continuously until warm. Add the wine and allow it to bubble up and evaporate.

Add the hot stock to the rice, stir to combine then reduce the heat to a gentle simmer. Cover and cook for 7 minutes then stir well, cover again and cook for another 7-10 minutes or until cooked to your liking. Fold through the spinach and stir until wilted. Add the butter and the parmesan and stir vigorously. Add extra stock if you want a looser risotto. Season.

Meanwhile, preheat the oven to 200°C.

Place the fish on a lined baking tray and roast for 4-5 minutes or until cooked to your liking. Cooking time will depend on the thickness of the salmon.

To serve: Spoon the risotto onto plates and top with a piece of salmon.

Menu: Serve before Chilled Lemon Creams.