Recipe - Oven-Baked Risotto Carbonara

2 tablespoon Vegetable oil
2 Salmon escalopes each 150g
2 small Stic lemon grass
Salt and freshly ground
pepper

LIME AND BASIL PESTO
One half small Clov garlic; peeled and
crushed
2 tablespoon Olive oil
One half teaspoon Fresh coriander; finely
chopped
1 teaspoon Fresh basil leaves; finely
chopped
1 pn Grated lime zest

SAUCE
150 ml Fish stock
3 tablespoon Single cream; suitable for
; cooking

STIRFRY MIXTURE
160 g Potato gnocchi; cooked and
; refreshed
1 small Clov garlic; peeled and
crushed
One half Red pepper; cut in half,
seeds
; removed and finely
; cut or sliced up
3 Wild mushrooms; washed and
cut into
; quarters
One half Spring onion; finely cut or sliced up

POTATO GNOCCHI
1 md Potato; (not less than
; 320g), cooked in
; its skin
40 g Flour
5 g Parmesan cheese; grated
1 Egg yolk; lightly beaten
with
; a fork
1 small Knob of butter; soft
Salt

GARNISH
Fresh basil leaves

Pesto: Mix together the crushed garlic and olive oil, then mix in the
chopped coriander, parsley, basil and lime zest. Add the freshly ground
pepper. Cover the bowl with clingfilm and keep aside.

Sauce: In a saucepan, bring the fish stock to the boil over medium heat.
Add the cream and simmer for about 3 minutes. Remove the pan from the heat
and keep aside.

Pierce the lemon grass stick through the salmon steak crosswise. Season the
salmon with salt and freshly ground pepper. Heat the vegetable oil in a
nonstick pan. Place the salmon into the pan and brown on both sides.

Transfer the pan with the salmon into a preheated oven 180C/350F/gas 4 for
approximately 68 minutes depending on thickness. When cooked, remove from
the oven and keep in a warm place.

To finish off, using the same pan with the remaining vegetable oil, add the
red peppers, garlic and wild mushrooms and stirfry for approximately 1
minute. Remove from the pan and keep aside. Using the same pan, add the
gnocchi and brown slightly. Add the spring onion. Then mix in the
vegetables and season with salt and pepper. Dress the stirfry mixture on a
serving dish and place the escalope of salmon on top.

Bring the sauce to the boil, remove from the heat and whisk in the pesto.
Season with salt and either pour around the gnocchi, or serve separately.
Garnish with the fresh basil.

Potato gnocchi: Steam the potato in its skin or bake in the oven until
cooked. Pass through a potato ricer onto a marble top. Spread on the
mixture, add the salt and sprinkle with the flour and Parmesan cheese.

Add the egg yolk and butter and mix gently with your hands. Roll into
finger thick strips and cut into 1 One half inch long pieces. Cook in boiling
water and refresh. Drain off water. Serve with all of the above.

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