Salmon to Artichoke Hearts

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For garnish:



Clean artichoke hearts, cook in enough boiling salted water with lemon slices for about 30 minutes.

Peel and dice the onion. Steam in hot fat until soft. Add long grain rice, sauté briefly and douse with clear soup. Add saffron and cook for about 20 minutes.

Cut salmon into pieces (about 100 g each). Boil wine and water (1), salt, pepper and juice of one lemon. Cook salmon for 8 to 10 minutes and remove.

Mix maizena (cornstarch) and a little water until smooth. Boil up fish stock and thicken with it. Stir the chives into the sauce and season.

Tip: As an alternative to fresh chives, you can also use freeze-dried chives.

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