Serves 4


120g acid butter

400g rice (acquerello, carnaroli or Arborio)

25g safron

15g tarragon, chopped

150g parmesan cheese

salt to taste

240g salmon, skinless

400g pistachios

400g amaretto

40g extra virgin olive oil

4l water

Juice of 1 lemon

For the acid butter

500ml white wine

200ml white wine vinegar

200g shallots, roughly chopped

2 pinches thyme

10whole black pepper corns

Pinch Maldon sea salt

350g unsalted butter


Add all the ingredients (except the butter) to a pan on a medium heat. Reduce down to 200ml – slowly add the 350g of butter and whisk altogether and pass through a fine chinoise.

Put 120g of acid butter in a pan with 400g of rice; as the butter turns a nutty colour, add the saffron and small amounts of water – it should take 3-litres of water to get to the stage where the rice is cooked. Add another 1-litre of water; leave the rice to cook for 3 more minutes. Remove the pan from the heat. Put the contents into a food processor, adding the parmesan, remaining acid butter, the olive oil and 15g chopped tarragon.Blend for 2 to 3 minutes at full power (the purée should be shining – if it is not, add some warm water and blend for 30 seconds).

Heat a medium non-stick pan to medium heat and add some cooking oil. Season the salmon and roast in the pan for one minute until golden all over. When cooked, add a little salt and the lemon juice. Blend the amaretto and pistachio’s together to a powder.

Dust the salmon with the nut powder and place the risotto in the centre of the plate with the salmon on top.