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

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

Ingredients

  • 1 teaspoon pure vanilla extract or 1/2 vanilla bean
  • 1 quince
  • 2 tablespoons Champagne vinegar
  • 1 cup arborio rice
  • 5 shallots
  • 2 tablespoons vegetable oil
  • 10 ounces Scottish salmon
  • + 12 more ingredients
    • 1 teaspoon truffle oil
    • ¼ Granny Smith apple
    • Fine sea salt to taste
    • ¾ cup sugar
    • 2 tablespoons Champagne vinegar
    • 1 lemon
    • ¼ cup vegetable or chicken stock or low-sodium chicken broth
    • 2 ounces fresh lump crabmeat
    • 4 tablespoons honey
    • Freshly ground black pepper to taste
    • 2 tablespoons unsalted butter
    • 3 tablespoons packed light brown sugar

In a medium saucepan over moderate heat, bring the quince, sugar, vinegar, and 1 1/2 cups of water to a boil. Add the vanilla (or scrape in vanilla seeds), lemon juice, and zest then lower the heat, cover, and simmer until the jam is thickened and reduced by half, about 25 minutes. Let the jam co...

View full recipe at Epicurious

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