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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 Recipe

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

37.3415548601


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