Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam

363590

Course Main Dishes

Ingredients in this Recipe

1 cup arborio rice, cooked al dente ahead of time
1 quince, grated
1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise
1 teaspoon truffle oil
1/4 cup vegetable or chicken stock or low sodium chicken broth
1/4 Granny Smith apple, diced
10 ounces Scottish salmon, skin removed
2 ounces fresh lump crabmeat, picked over
2 tablespoons Champagne vinegar
2 tablespoons unsalted butter
2 tablespoons vegetable oil
3 tablespoons packed light brown sugar
3/4 cup sugar
4 tablespoons honey
5 shallots, minced
Fine sea salt to taste
Finely grated zest and juice of 1 lemon
Freshly ground black pepper to taste

Recipe Preparation

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