Cauli power risotto with baked salmon, oven dried tomatoes and herb salsa


Serves 4

- 1 kg Ardo Cauli power mix
- 100g Ardo 8-herb mix
- 100g Ardo Shallots
- 1 tablespoon of Ardo red chili chopped
- 100g Ardo Oven semi dried tomato segments
- 4-6 pieces of salmon fillet skin off
- 3dl fresh cream
- 50gr butter
- 25ml of white wine vinegar
- 100ml white wine
- 150ml liquid chicken or vegetable stock
- 1-2 tablespoons of maizena express white
- 1 dl extra vierge olive oil
- 50-100g Parmesan grated
- Salt & black pepper
- Pine nuts & rucola to finish


Milk, Sulphite, Fish


  1. Stew the shallots and a little bit of red chili in some butter. Deglaze with vinegar and some white wine. Season with black pepper and allow to reduce the alcohol.
  2. Add the Cauli power mix, chicken/vegetable stock, cream and stew for about 5-8 minutes.
  3. Add some express maizena until smooth consistency if the sauce is too liquid.
  4. Bake the salmon pieces. Ensure the salmon is perfectly cooked and not too dry.
  5. Make a salsa verde by mixing the 8-herbs mix with olive oil and some salt.
  6. Serve the risotto with the baked salmon and finish off with salsa verde, parmesan cheese, dried tomatoes, roasted pine nuts or rucola leafs.
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