Coriander stuffed Label Rouge Scottish salmon with Black Venere Rice
(Serves 4) :
- 4 x 160 g skinless Label Rouge Scottish salmon portions
- 4 coriander sprigs
- 1 onion
- ½ stem lemon grass
- ¼ salt preserved lemon
- 240 g Venere rice (black rice)
- 60 g butter
- 5 cl olive oil
- Salt and ground pepper
Preparation : 30 min + 2h marinating time
Cooking : 40 min
Peel and chop the onion. Soften for 10 minutes in a pan with a dstsp olive oil. Leave to cool. Separate the leaves from the coriander and put in a mini processor with the chopped lemon grass, lemon (cut into small pieces) and cooked onion. Season with salt and pepper and blend for 1 minute to obtain a rough paste.
Open the salmon portions in half to create a pocket. Stuff with the coriander paste and roll in cling film. Place in the fridge for 2 hours.
Cook the Venere rice as indicated on the packet. Drain and refresh with cold water.
Fry the salmon portions in the remaining olive oil over a medium heat for 4 to 5 minutes.
Melt the butter in a pan over a gentle heat and add the rice to reheat for a few minutes.
Serve the salmon portions with hot rice.