Pan-fried salmon with fennel & peas

served with lemon risotto with basil

The salmon arrives pan-fried on a risotto that smells of lemon zest and basil, stirred with white wine, mascarpone and Bündner mountain cheese. Fennel and marrowfat peas add a crisp, clear counterpoint.

kcal: 626
Protein: 40.2 g
Carbs: 34.2 g
Fat: 34.0 g

per portion (420 g)

CHF 18.00 per portion

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Why you'll love it

How it tastes

Lemony creaminess from the risotto, salty mountain cheese, tender salmon and fennel with a fine anise note.

Perfect for

For everyone who loves fish but won't stand stirring on a Saturday.

Recipe Cook it yourself

Prep approx. 40 min

Pan-fried salmon on lemon risotto with mascarpone and Graubünden mountain cheese, served with steamed fennel and peas.

Preparation
Take the salmon out of the fridge approx. 15 mins before frying and season with salt. Preheat the oven to 100 °C, warming a small ovenproof dish at the same time.
Risotto
Heat the oil in a pan. Sweat the onion and rice for approx. 2 mins until the rice is translucent. Deglaze with the white wine and let it reduce. Add the stock gradually so the rice is always just covered. Simmer for approx. 18 mins, stirring occasionally, until the rice is creamy and al dente.
Fennel & peas
Heat the rapeseed oil in a pan. Cover and steam the fennel over a medium heat for approx. 6 mins. Add the peas and steam for approx. 2 mins more. Bring a little water to the boil with the vinegar, blanch the onion in it for approx. 1 min, then drain. Add the onion to the fennel and season with olive oil, salt and pepper.
Salmon
Heat the oil in a non-stick frying pan. Sear the salmon for approx. 2 mins on each side, then transfer to the warmed dish. Finish cooking in the oven for approx. 10 to 20 mins, depending on thickness, until the salmon is still slightly translucent in the centre.
Finishing the risotto
Remove the pan from the heat. Stir the mascarpone, cheese, basil, lemon zest and juice into the risotto and season with salt and pepper. Cover and leave to rest for approx. 2 mins.
Serving
Divide the risotto between plates, arrange the fennel and peas alongside and place the salmon on top.

Tip:: Use trout or char fillets instead of salmon and reduce the oven time to approx. 6 mins.

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What's inside

Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.

626kcal

Nutrition facts

per portion (420 g) · 2619 kJ

Energy from

Protein 26 %
Carbohydrates 23 %
Fat 51 %

Share of daily intake

Protein40.2 g80 %
Carbohydrates34.2 g13 %
of which sugars6.0 g7 %
Fat34.0 g49 %
of which saturates6.1 g30 %
Salt3.2 g54 %

Reference intake of an average adult (8400 kJ / 2000 kcal).

All nutrition facts per portion and 100 g

Nutrient	Portion	100 g
Energy	2621 kJ626 kcal	624 kJ149 kcal
Fat	34.0 g	8.1 g
of which saturates	6.1 g	1.4 g
Carbohydrates	34.2 g	8.2 g
of which sugars	6.0 g	1.4 g
Fibre	7.4 g	1.8 g
Protein	40.2 g	9.6 g
Salt	3.2 g	0.8 g

Ingredients

Salmon ASC
Water
Fennel
Marrowfat peas
Risotto rice
Onions
White wine
Graubünden full-fat mountain cheese
Mascarpone
Basil
Extra virgin olive oil
Salt, pepper
Rapeseed oil
Lemon zest
Vegetable stock
Lemon juice
Tomtasty brine

Full declaration

SALMON ASC 36 %, Water, Fennel 14 %, Marrowfat peas, Risotto rice, Onions, White wine (Fermented grape juice, SULPHITES), Graubünden full-fat mountain cheese (MILK (CH), Salt, Cultures, Rennet from the mountain region), Mascarpone (CREAM, MILK PROTEIN, Salt, naturally fermented lactic acid), Basil, Extra virgin olive oil, Salt, Pepper, Rapeseed oil, Lemon zest, Vegetable stock (Sea salt, Maltodextrin, Vegetables 5% (Parsnips, Leeks, Onions, Pumpkin), Raw cane sugar, Carrot juice 2%, Yeast extract, Carrot juice concentrate, Spice, Parsley extract), Lemon juice, Tomtasty brine.

Translated – the German declaration is legally binding.

Show German declaration

LACHS ASC 36 %, Wasser, Fenchel 14 %, Markerbsen, Risottoreis, Zwiebeln, Weisswein (Vergorener Traubensaft, SULFITE), Bündner Bergkäse Fett (MILCH (CH), Salz, Kulturen, Lab aus dem Berggebiet), Mascarpone (RAHM, MILCHPROTEIN, Salz, natürliche Milchsäure fermentiert), Basilikum, Olivenöl extra vergine, Salz, Pfeffer, Rapsöl, Zitronenschale, Gemüsebouillon (Meersalz, Maltodextrin, Gemüse 5% (Pastinaken, Lauch, Zwiebeln, Kürbis), Roh-Rohrzucker, Karottensaft 2%, Hefeextrakt, Karottensaftkonzentrat, Gewürz, Petersilienextrakt), Zitronensaft, Salzlake Tomtasty.

Allergens

Contains Fish, Milk, Sulphites. May contain traces of other allergens.