Wine Pairing - CASILLERO DEL DIABLO Chardonnay &

Rare Salmon

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INGREDIENTS

1 kg salmon fillets (4)
½ kg rice
1 onion
Saffron threads
½ L dry white wine
700 cc vegetable broth
250 cc cream
100 g butter
30 g fresh capers
Oil for cooking
Salt, pepper

PREPARATION

Image Rare Salmon

Bring a little oil in a non-stick skillet to high heat and sear the salmon until golden (2 minutes) on just one side.

Chop the onion into small dice (brunoise) and sauté with a little oil. Add the rice and stir until heated through, and then add the wine and broth. Toast the saffron separately and add it to the rice when it is almost finished.

Bring the cream to a boil, turn off the heat and mix in the butter and half the capers, then add the remaining capers.

Arrange on a plate and serve hot.

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