Grilled Norwegian Salmon
crushed black pepper
fresh tomato sauce
1. Marinate the salmon fillet in olive oil, salt, crushed pepper, and lemon juice. Then sauté some of the onions and garlic in butter to make the risotto. Add the Arborio rice and sauté it for a few minutes. Then add a ladle of stock and allow it to cook until the stock is almost fully absorbed.
2. Repeat this step until the rice is completely cooked. Finish it off by adding the remaining butter and parmesan cheese and fold it in quickly. Season it with salt and crushed pepper. For the ratatouille vegetables, cut all the vegetables into small cubes.
3. Sauté the remaining onions and garlic in butter and add the vegetables and cook for a while. Then add the fresh tomato sauce and finish off by adding herbs and seasoning. Plate it using a ring and layer the ratatouille vegetables over the risotto. Add some asparagus sautéed with garlic.