Рецепт Citrus Salted Bc Sablefish With Chantrelles And Smoked Salmon Risotto Cakes

• 2 c. tomato consomme (warm) (500 ml)
• 2 Tbsp. extra virgin olive oil (30 ml)
• 1 c. Arborio rice (250 ml)
• 1 tsp grnd anise (5 ml)
• 1 clv garlic, minced
• 1/2 x onion, minced
• 1/2 c. pineapple juice (125 ml)
• 1 x salt and pepper, to taste
• 1/2 c. fresh parsley, roughly minced (125 ml)
• 3/4 c. sliced smoked salmon, preferably wild smoked salmon (175 ml) Chantrelles
• 3 Tbsp. butter (45 ml)
• 2 c. chanterelles (250 ml)
• 1/4 c. shallots, sliced (60 ml)
• 1/2 c. white wine (125 ml)
• 1/2 c. fish stock, chicken stock, mushroom stock or possibly water (125 ml)
• 1 Tbsp. fresh thyme leaves, minced (15 ml)
• 2 Tbsp. fresh Italian, or possibly flat parsley, whole leaves (30 ml)
• 1/4 c. dehydrated tomatoes (60 ml)
• 1 tsp lemon juice (5 ml)
• 1 x salt and pepper, to taste butter, to finish sauce (optional) Citrus Salted Baked BC Sablefish
• 1 Tbsp. vegetable oil (15 ml)
• 6 x 5 ounce portions sable fish (six 140 g portions) citrus salt, to taste

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