Rice Pralines with Shrimp and Salmon

Ingredients

• 200 g green asparagus
• 1 pinch sugar
• Salt
• 2 shallots
• 2 tbsp butter
• 200 g risotto rice
• 125 ml dry champagne
• 350 ml vegetable broth
• 40 g freshly grated Parmesan
• pepper (ground)
• oil (for the pan)
• 2 tbsp lemon juice
• 200 g smoked salmon
• 20 shrimp (cooked)
• 3 tbsp radish sprouts (or other sprouts)
• 1 stalk Celery
• 150 ml orange juice
• 1 piece lemon zest
• 50 ml lemon juice
• 1 clove of mace
• 2 peppercorns
• Salt
• sugar
• 0.5 tsp curry
• 30 g cream cheese
• Cayenne pepper
• 1 blood orange
• 0.5 Red chili pepper
• 1 pinch ground saffron

Instructions

1. 1.

   Wash the asparagus and peel only the lower third. Trim the tips, cut the remaining stalks into 0.5-1 cm pieces. Bring a little water with salt and sugar to boil. Add the asparagus pieces and tips, simmer for 3 minutes, drain (reserve the cooking liquid) and shock in ice water. Drain well.

2. 2.

   Peel and finely dice the shallots. Whisk 1 tbsp butter in a pot until foamy, then sauté the shallots, add rice, stir well and cook briefly. Mix champagne, asparagus broth and vegetable broth. Pour two ladles of this mixture over the rice and simmer on medium heat while stirring.

3. 3.

   Gradually add more liquid, letting it evaporate, stirring often. When the rice is cooked but still has a bite, fold in the asparagus pieces, remaining butter and parmesan. Season the risotto with salt, pepper and lemon juice, spread about 3 cm thick into a lightly oiled pan, let cool.

4. 4.

   For the sauce squeeze the blood orange. Mix orange juice with lemon juice, chili pepper, mace and peppercorns, cover and simmer for about 5 minutes. Remove the peppercorns, mace and chili, split the sauce in half. Combine one half with saffron and ~50 ml blood orange juice, thicken with a little cornstarch dissolved in water (orange sauce). Season with cayenne pepper and let cool while stirring. Mix the other half with cream cheese and curry powder, taste and adjust (yellow sauce).

5. 5.

   To finish, cut the cooled rice into about 20 pieces, top each with a small rolled slice of smoked salmon and a shrimp. Wash celery, cut into ~5 cm sticks, then finely shred. Garnish the rice pralines with sprouts and celery strips. Arrange 3-5 pralines on a sauce platter. Spoon some yellow fruit sauce onto a plate or bowl, add orange fruit sauce, and swirl both sauces together with a wooden stick.