INGREDIENTS
Risotto
200g buckwheat
700 ml fish and shellfish stock
1 shallot
10 tbsp. grated Parmesan cheese
100ml non-alcoholic white wine
butter
Lime juice and olive oil
Lime peel
Sashimi
deboned salmon fillet
soy sauce
cup of honey
1 crushed garlic clove
1-2 tablespoons shredded ginger
Juice and zest of two limes
savoy
100g savoy cabbage
PREPARATION
Cut the salmon into cubes. Mix all ingredients for the sashimi sauce. Place the salmon in a bowl and pour the sauce over it. Let it marinate for 30 minutes.
Soak the buckwheat in water for 2 hours - preferably overnight
Finely dice the shallot and sauté in plenty of butter until translucent. Strain the soaked buckwheat, then add it and fry lightly. Deglaze with white wine and gradually add the stock until the risotto is cooked. Finally, fold in the Parmesan cheese and let it stand for 10 minutes.
Cut the savoy cabbage into strips and blanch briefly, then deglaze it with iced water. Sauté it in a pan with a little olive oil over medium heat.
Arrange as desired
DRINKING RECOMMENDATION
LEITZ ONE-TWO-ZERO CHARDONNAY WINE - LINK