Seared salmon on crispy rice, saffron cream and Caramelized pears.
Portata: Second_course
Difficulty: Easy
Preparation time: 30 min
The salmon is a fish which I love, because it gives the possibility to do tons of recipes. You can eat alone, raw, grilled, steamed, pickled, beaten with a knife. In this recipe I decided to associate it with the black rice (crispy, toasted flavor that rimae) in saffron cream (soft but with a very strong taste and smell) and Caramelized pears (sweet and juicy that rebalance the whole pot).
Ingredients
- Salmon (one slice per person average)
- A sachet of Saffron
- 75 ml double cream
- Black rice (a handful of rice per person, about 50 grams)
- 2 abate pears (you can choose any variety. Of course preferably with soft flesh)
Instructions
- First boil a pot of water. Rinse the rice in cold water and butattelo. The black rice has a long cooking times, about 30 minutes. Sometimes this rice sticks to the Pan or with other grains. One trick is to pour a little olive oil into the pan. This way when you are going to drain will be grainy.
- Meanwhile, Peel and pit the pears.
- Cut into cubes and leave to caramelize in a pan with a knob of butter and a teaspoon of sugar.
- If you want to give it a more intense aroma put a pinch of cinnamon.
- Simmer over low heat for about 10 minutes.
- Put the Saffron in cream, turn, put in a saucepan and bring to a boil.
- You can use the cream chef (more comfortable to use), but generally in recipes it is always best to use fresh cream, whipping one so to speak. The reason is that pa cream chef tastes much stronger and is even heavier.
- Remove from heat and let cool.
- Clean the salmon, remove the skin and bones and divide the sheared in two.
- Grease a skillet and simmer over medium heat.
- Add the salmon and let sear on both sides. For scotatto I mean cooked, browned crust and underdone tending to raw inside. To do this look at the edges as it bakes, when you see the inside start to clear up, turn on the other side.
- This is obviously the type of cooking that appeals to me and which I believe matches very well to rice, but nothing will stop you to heat it more or make it to the plate.
- Now proceed with the impiattamento, so first pour the saffron cream, with the help of a pastry rings pour a ladleful of rice, put over the salmon steaks and finally sprinkle the caramelized pears
