Chervil risotto with salmon

Main ingredient: Salmon, risotto rice
Preparation time: 30

FOR THE SALMON STRIPS, 600 g salmon fillet, cut into strips, Extract juice from 1 organic lemon, ½ tsp. Worcestershire sauce, 1 tsp. natural or sea salt, freshly-milled pepper, FOR THE RISOTTO, 1–2 tbsp. butter, 1 onion, finely diced, 2 cloves of garlic, finely diced, 1 red chilli pepper with seeds removed,, diced, 250 g risotto rice, Extract juice from 1 organic lemon, 100 ml white wine (or poultry stock), 400 ml vegetable broth, , PLUS, 50 g cornmeal for turning, 2 tsp. clarified butter for frying, 50 g butter, 4 tbsp. Parmesan, freshly grated, 1 bunch chervil, finely chopped, 1 tsp. natural or sea salt, freshly-milled pepper, 1 organic lime cut into wedges

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